♪ The time rosemary roasted chicken leg ♪
By VicentaLakin
Recipe Recommendations
- chicken legs of 3
- sea salt 5g
- black pepper 2g
- Basil powder 1g
- olive oil 15g
- ketchup 16g
- cooking wine 5g
- soy sauce 5g
- soy sauce 12g
- lemon one
- sacred fruit of 10
- onion 80g
- carrots 100g
- garlic of 1.5
- salty fragrance
- roast
- half an hour
- simple
Steps for ♪ The time rosemary roasted chicken leg ♪
1
three chicken legs, one lemon, ten holy fruit, 80 g onions, 100 g carrots, 1.5 garlic
2
sea salt 5g rosemary 1g black pepper 2g roller 1g olive oil 15g tomato ketchup 16g wine 5g old 5g raw 12g
3
The chicken legs are washed, the water is dried with the kitchen paper towels, the meat is slashed with a knife, which makes it easier, and the carrots roll into small pieces。
4
Add mixed pickles to the chicken legs and carrots, massage the chicken legs for five to eight minutes and make the chicken taste more tender. A good massage of chicken and carrots is set aside for 30 minutes。
5
Little tomato wash, half-cut. One garlic wash, half cut, half garlic split. Onion cut. Half a lemon slice, half a lemon tablet for the rest。
6
In the high-temperature cooker, put under the onion liner, carrots and chicken legs laid, put the little tomatoes and garlic petals in the hole and put lemon chips around it。
7
Just put it on the grill and put it in the middle of the oven。
8
The Fong Tai oven selects the fire (conventional bakery) mode, 200°C for 30 minutes. Pick out roasted lemon chips and put fresh lemon chips on the table。