---
title: "香草焗雞 - FoodNo1.com"
description: "焗雞是一道方便容易，又令人有豐富感的一種做法。只需要把雞洗凈，將所有蔬菜配料切好及混拌在雞內外, 約一個多小時後就有得吃焗雞原汁原味的焗雞。"
url: "https://www.foodno1.com/western-recipes/68-western-poultry/2383-1736.html"
date: "2026-06-07T08:11:53+00:00"
language: "zh-TW"
---

#  香草焗雞

  [西式家禽料理](https://www.foodno1.com/western-recipes/68-western-poultry.html)    2010年2月24日    點擊數: 23527

![1736](https://www.foodno1.com/images/stories/food/1736.jpg)

焗雞是一道方便容易，又令人有豐富感的一種做法。只需要把雞洗凈，將所有蔬菜配料切好及混拌在雞內外, 約一個多小時後就有得吃焗雞原汁原味的焗雞。

器材: 焗爐, 亦可採用電飯煲代替, 或電窩( 不過要避免蒸出來的過多水份)

![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 雞(壹隻) 約一或兩斤 (看人數定)
- 洋蔥 (小許)
- 蒜頭
- 芫茜

![fno1-spice](https://www.foodno1.com/images/menu/fno1-spice.png "fno1-method.png")

- 千里香(thyme)1/4茶匙
- 磨茹30克
- 紅酒150毫升
- 西芹2條
- 香葉 (lay leaf)1塊

![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 將雞洗淨，抹乾。
2. 洋蔥去皮，切片，西芹洗淨切粒。蒜頭去皮，拍扁。
3. 芫茜切碎。磨菇切片。
4. 預熱焗爐4度 (180°C / 350°F)。
5. 在雞面撒上少許鹽及胡椒粉將雞置入玻璃焗盅內或用錫紙包裹。
6. 爆香蒜頭，加入西芹，紅蘿蔔，磨茹，洋蔥及千里香，炒約3-5分鐘。
7. 加紅酒燒滾，倒入雞腔內醃15分鐘，拌入香葉，加蓋焗1小時。
8. 除去香葉，斬件熱食。

![1736a](https://www.foodno1.com/images/stories/food/1736a.jpg)

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

- [ 西式美食 ](https://www.foodno1.com/component/tags/tag/%E8%A5%BF%E5%BC%8F%E7%BE%8E%E9%A3%9F.html)
- [ 西式雞 ](https://www.foodno1.com/component/tags/tag/%E8%A5%BF%E5%BC%8F%E9%9B%9E.html)

## Schema

```json
{ "@context": "https://schema.org", "@type": "Person", "@id": "https://www.foodno1.com/western-recipes/68-western-poultry/2383-1736.html#person", "url": "https://www.foodno1.com", "description": "FoodNo1.com 創立於 1999 年，是全球領先的中華美食與健康生活資訊平台。專注於推廣「855 密碼」健康飲食、原創食譜、香料百科及食材知識，致力於結合傳統智慧與現代科技，為全球華人提供專業的廚藝與養生指南。 (English Version for SEO: Founded in 1999, FoodNo1.com is a leading global platform for Chinese cuisine and healthy living. We specialize in the "855 Code" diet, original recipes, herb & spice encyclopedia, and ingredient knowledge, blending traditional wisdom with modern technology to provide professional culinary and wellness guidance.)", "alternateName": "foodno1", "address": { "@type": "PostalAddress", "addressCountry": "CA", "addressLocality": "Toronto" }, "email": "FoodNo1.com@gmail.com", "image": "https://www.foodno1.com/images/fno1/fno1_quicklogo.jpg", "sameAs": [ "https://www.facebook.com/foodno1.com1999", "https://www.youtube.com/@Foodno1-veo" ] }
```

```json
{ "@context": "https://schema.org", "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "FoodNo1 主頁", "item": "https://www.foodno1.com" }, { "@type": "ListItem", "position": 2, "name": "西式美食", "item": "https://www.foodno1.com/western-recipes.html" }, { "@type": "ListItem", "position": 3, "name": "西式家禽料理", "item": "https://www.foodno1.com/western-recipes/68-western-poultry.html" }, { "@type": "ListItem", "position": 4, "name": "香草焗雞", "item": "https://www.foodno1.com/western-recipes/68-western-poultry/2383-1736.html" } ] }
```

```json
{ "@context": "https://schema.org", "@type": "Recipe", "name": "香草焗雞", "image": "https://www.foodno1.com/", "description": "Meta Description", "prepTime": "PT15M", "cookTime": "PT10M", "totalTime": "PT25M", "keywords": "香草焗雞, 焗雞, 雞", "recipeCuisine": "中式料理", "recipeCategory": "香草焗雞", "recipeIngredient": [ "雞(壹隻)  約一或兩斤 (看人數定)", "洋蔥 (小許)", "蒜頭", "芫茜", "千里香(thyme)1/4茶匙", "磨茹30克", "紅酒150毫升", "西芹2條", "香葉 (lay leaf)1塊", "將雞洗淨，抹乾。", "洋蔥去皮，切片，西芹洗淨切粒。蒜頭去皮，拍扁。", "芫茜切碎。磨菇切片。", "預熱焗爐4度 (180°C / 350°F)。", "在雞面撒上少許鹽及胡椒粉將雞置入玻璃焗盅內或用錫紙包裹。", "爆香蒜頭，加入西芹，紅蘿蔔，磨茹，洋蔥及千里香，炒約3-5分鐘。", "加紅酒燒滾，倒入雞腔內醃15分鐘，拌入香葉，加蓋焗1小時。", "除去香葉，斬件熱食。", " ", " ", " " ], "recipeInstructions": [ "雞(壹隻)  約一或兩斤 (看人數定)", "洋蔥 (小許)", "蒜頭", "芫茜", "千里香(thyme)1/4茶匙", "磨茹30克", "紅酒150毫升", "西芹2條", "香葉 (lay leaf)1塊", "將雞洗淨，抹乾。", "洋蔥去皮，切片，西芹洗淨切粒。蒜頭去皮，拍扁。", "芫茜切碎。磨菇切片。", "預熱焗爐4度 (180°C / 350°F)。", "在雞面撒上少許鹽及胡椒粉將雞置入玻璃焗盅內或用錫紙包裹。", "爆香蒜頭，加入西芹，紅蘿蔔，磨茹，洋蔥及千里香，炒約3-5分鐘。", "加紅酒燒滾，倒入雞腔內醃15分鐘，拌入香葉，加蓋焗1小時。", "除去香葉，斬件熱食。", " ", " ", " " ], "nutrition": { "@type": "NutritionInformation", "calories": "雞(壹隻)  約一或兩斤 (看人數定) 洋蔥 (小許) 蒜頭 芫茜 千里香(thyme)1/4茶匙 磨茹30克 紅酒150毫升 西芹2條 香葉 (lay leaf)1塊 將雞洗淨，抹乾。 洋蔥去皮，切片，西芹洗淨切粒。蒜頭去皮，拍扁。 芫茜切碎。磨菇切片。 預熱焗爐4度 (180°C / 350°F)。 在雞面撒上少許鹽及胡椒粉將雞置入玻璃焗盅內或用錫紙包裹。 爆香蒜頭，加入西芹，紅蘿蔔，磨茹，洋蔥及千里香，炒約3-5分鐘。 加紅酒燒滾，倒入雞腔內醃15分鐘，拌入香葉，加蓋焗1小時。 除去香葉，斬件熱食。      " }, "video": { "@type": "VideoObject", "name": "香草焗雞", "description": "Meta Description", "thumbnailUrl": "https://www.foodno1.com/", "contentUrl": "https://www.foodno1.com/western-recipes/68-western-poultry/2383-1736.html?markdown=1", "uploadDate": "2010-02-24T05:29:56-05:00" }, "datePublished": "2010-02-24T05:29:56-05:00", "dateCreated": "2010-02-24T05:29:56-05:00", "dateModified": "2019-04-09T23:48:31-04:00" }
```