Roast chicken legs
By VicentaLakin
This chicken leg is baking from the way she used a lot of roellers, which I did not have at hand, replaced by rosemary, baked for a long period of time, made out of screech chicken legs, and used to mix rice and noodles with soup。
Recipe Recommendations
- chicken legs 3 only
- purple Onion of 2
- carrots a
- potatoes of 3
- tomatoes a
- garlic a
- salt appropriate amount
- black pepper appropriate amount
- olive oil appropriate amount
- fresh rosemary appropriate amount
Steps for Roast chicken legs
1
Get your chicken legs ready
2
Prepare the vegetables
3
Potatoes wash their skins, cut the rollers, carrots wash the rollers, onions cut, and put them in the grill
4
Chicken leg wash, drain most of the water with kitchen paper. min
5
Put clean chicken legs up, put them on vegetables, tomatoes wash and slice, put them in the emptiness, garlic strips off the skin, leaves a thin skin, and cut them back around the chicken leg
6
Black pepper shredded on the face of the chicken leg, lots of salt
7
It ends up on the surface with a proper amount of olive oil
8
In the oven, which is preheated at 160 degrees, baked for an hour and 20 minutes
9
Take out an appropriate amount of rosemary on the grill, and warm up to 180 degrees for 10 minutes
10
AND THEN, WHEN IT'S HOT, THE CHICKEN SKINS HAVE BECOME CRUMBS, THE CHICKENS ARE SO TENDER, THE FLAVORS ARE SOAKING IN VEGETABLES AND SOUP, AND RICE AND NOODLES ARE FINE WITH VEGETABLES AND SOUPRoast chicken legs Make Tips
The oven temperature depends on your oven's personality. The rest of the process is very simple, except for the long baking time.