---
title: "香草炸雞 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/ch-dishes-menu/poultry-type/250-fna250.html"
date: "2026-06-05T00:49:05+00:00"
language: "zh-TW"
---

#  香草炸雞

  [雞鴨鵝料理](https://foodno1.com/ch-dishes-menu/poultry-type.html)    2007年10月10日    點擊數: 19185

  | ![food-tt-20000531b01.jpg (28694 bytes)](https://foodno1.com/images/menu/food-tt-recipe-ch/food-recipe-ch-poultry/image/food-tt-20000531b01.jpg) | ### 材料    雞 腿 4 隻    檸 檬 汁 2 湯 匙    鹽 1 茶 匙 | ### 調味份量    洋 蔥 碎 1 湯 匙     蒜 蓉 1 / 2 茶 匙     薑 蓉 1 / 2 茶 匙    丁 香 粉 1 / 4 茶 匙     肉 桂 粉 1 / 4 茶 匙     小 茴 香 粉 1 / 4 茶 匙    黑 椒 粉 1 / 4 茶 匙 |

|---|---|---|

### 做法

1. 腳 腿 洗 淨 ， 用 檸 檬 汁 及 鹽 ， 醃 約 20 分 鐘 ， 用 調 味 料 醃 約 4 小 時 。
2. 焗 爐 開 210oC 預 熱 15 分 鐘 。
3. 將 雞 腿 平 放 在 焗 盆 內 ， 用 210oC 焗 約 25 分 鐘 至 熟 ， 可 冷 吃 。

  | ![food-chicken-leg.jpg (13541 bytes)](https://foodno1.com/images/stories/ingredients/food-chicken-leg.jpg) | ![food-lemon.jpg (5099 bytes)](https://foodno1.com/images/stories/ingredients/food-lemon.jpg) |
|:-:|:-:|
| 雞 腿 | 檸 檬 |

## Schema

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