Roasted chicken legs
By VicentaLakin
barbecue is a very simple and very healthy way to eat meat. but i've only got one oven, and i'm always afraid it'll taste like a cake, so it's very rare. and if i baked lamb cakes, i wouldn't be able to do that: chicken is a small part of meat, so sometimes i bake a chicken with an oven. you'll have to pick a little trichon if you don't. if the chicken is too big, break it up, for example, this time the mother-in-law brought the chicken to the family's house, with one boss, half enough for two meals for the family. then i'll have to take down the chicken leg. look, it's a chicken leg. it's 20cm, 20cm, 20cm, glass, full of plates
Recipe Recommendations
- chicken legs in 1
- carrots 1 piece
- potatoes one
- tomatoes of 2
- lemon juice
- corn oil 10ml
- soy sauce appropriate amount
- yellow wine appropriate amount
- oyster sauce appropriate amount
- white sugar little bit
- black pepper little bit
- sour and salty
- roast
- a day
- simple
Steps for Roasted chicken legs
1
The chicken leg washes the dry moisture and the chicken slips in order to taste it while it is salted; carrots, potatoes and tomatoes washes clean into roller blades; chicken legs, potatoes, carrots, holy fruit are placed in the ovens, with all the spices and evenly mixed. Breads cover the surface of a cooling night like a refrigerator
2
The oven is preheated at 200°C and the surface is removed, such as the oven is baked for one hour. Remember to flip it in half an hour, and it's even。
3
After roasting, carrots, potatoes and tomatoes are soft and delicious. The skin's in perfect condition, the whole thing can't be eaten, it can't be burned, it's not cooked or cooked. Eat
4
I'd like to end up playing the game, and I can't bear to see the yellow and white scenes of white carrots and scribbles, just to set the table. Wouldn't it be better for a simple white plateRoasted chicken legs Make Tips
1. Since I added lemon, the taste is a bit sour. If you don't like sour flavors, you can reduce the amount of lemon used.
2. When I posted this photo on Weibo back then, I had the honor of receiving comments from Teacher @XieXiongMaoJun. I have copied the comment here as a backup and for your reference: "If I were making this, I would make a slight adjustment. First, cover the baking tray with foil and bake at a low temperature of 160°C for one hour. Then remove the foil, sprinkle some sesame seeds on the chicken skin, and bake at 230°C for 10-15 minutes, until the oil on the skin starts to sizzle. The purpose of the different temperatures and the foil is to first use low heat and foil to retain moisture, and then use high heat to crisp and brown the skin. Of course, this isn't to say the original method is wrong; actually, the original choice of 200°C for one hour is correct."