Rosemary roasted chicken legs

Recipe Recommendations

• big chicken drumstick one
• Garlic cloves of 3
• onion halves
• Fresh mushrooms appropriate amount
• white jade mushroom appropriate amount
• Pleurotus appropriate amount
• beech mushroom appropriate amount
• Tricholoma appropriate amount
• dried rosemary appropriate amount
• fresh rosemary 2 branches
• freshly ground black pepper appropriate amount
• unsalted butter appropriate amount
• olive oil appropriate amount
• salt appropriate amount
• Dried parsley appropriate amount
• cheddar shredded cheese appropriate amount

• other
• roast
• several hours
• simple

Steps for Rosemary roasted chicken legs

1

Make chicken legs dry Rosemary, black pepper, salt and olive oil for half an hour (or one night earlier)

2

Put it in a bag and put it in a freezer

3

Prepare all materials

4

Slice onions and garlic. All bacteria thick. Snippets

5

Put your pickled chicken leg on a tin-paper grill, brush the face with olive oil and warm the oven 200 degrees for 10 minutes

6

Put a pan in butter and a little bit of olive cream onion garlic on both sides of the chicken leg, and put some olive oil on the chicken leg for 20 minutes

7

You'll get garlic and onion slag out of the pan and you'll get salt, black pepper and occupant and then cheese

8

Take out the chicken legs with the mushrooms and the rosemary

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