香烤童子鸡

材料
童子鸡1只、意大利青瓜（黄色）50克、小包菜50克、小萝卜50克、洋葱(切丁)20克、马铃薯（煮熟切丁）100克
1 spring chicken, 50g each of yellow zucchini, baby cabbage and carrot, 20g onion (diced), 100g potato (cooked)

鸡腌料
甜椒粉适量、盐适量、黑胡椒粉适量、牛油适量、柠檬1⁄2粒
sweet paprika, salt, black pepper, butter, 1⁄2 lemon

调味料
盐及黑胡椒粉适量
salt and black pepper to taste

蔓越莓酱材料
蔓越莓酱100克、水200毫升、白糖适量
100g cranberry sauce, 200ml water, sugar to taste

做法
1.用盐、黑胡椒粉、甜椒粉及牛油涂抹鸡身，塞半颗柠檬在鸡肚子里面。（图1-3)
1.Rub spring chicken with salt, black pepper, sweet pa¬prika and butter; stuff lemon into the cavity.(pic 1-3)

2.把童子鸡放入预热至180度的烤箱烤大约35-45分钟至熟。（图4）
2.Pre-heat oven at 180℃ and bake the spring chicken for 35-45 minutes until cooked.(pic 4)

3.将小包菜及小红萝卜川烫好备用。（图5-6）
3.Blanch baby cabbage and baby carrot in boiling water, drain.(pic 5-6)

4.准备平底锅，加入少许牛油把意大利黄瓜、小包菜、小萝卜、洋葱及马铃薯炒匀，加盐和胡椒粉调味备用。（图7）
4.Heat butter in pan, stir-fry carrot, zucchini, cabbage, onion and potato, season to taste.(pic 7)

5.蔓越莓酱做法：把蔓越莓酱材料全部煮开即可。（图8）
5.To prepare cranberry sauce: Bring all ingredients to boil, set aside.(pic 8)

6.准备大盘子，把童子鸡摆中间，配菜摆旁边，配蔓越莓酱上桌。
6.Place spring chicken on the center of plate, surround with fried vegetables and serve with cranberry sauce.

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