Vegetable roasted chicken leg
By VicentaLakin
I've been living at home lately, and I've been working on the oven, and I've been working on it。
Recipe Recommendations
- chicken legs of 8
- potatoes of 2
- Japanese pumpkin 1/4 of
- asparagus 454G
- Lee Kum Kee Black Pepper Sauce 1.5 tablespoons
- Korean barbecue sauce 4 tablespoons
- cooking wine 2 tablespoons
- honey 2 tablespoons
- salty fragrance
- roast
- several hours
- ordinary
Steps for Vegetable roasted chicken leg
1
The chicken legs are washed, cut open, easy to taste。
2
Put a little hole on the uncut side for taste。
3
Put the chicken leg in a fresh bag, put it in pickles, grab it evenly and pick it up for 24 hours。
4
Pumpkin's going to slice and lay it on the grill。5
Potatoes cut thins and lay on pumpkins。
6
Picked chicken legs on potatoes, half the pickles。
7
Put it in a pre-heated oven and bake it at 400°C/200°C for 30 minutes。
8
Take a brush of pickle。
9
Turn over and brush a pickle and pour the rest。
10
Keep cooking for 30 minutes. The chicken legs are ripe。
11
Brush the honey, put the beak on, bake for 10-15 minutes。
12
Vegetable meat is done。
13
Chicken legs are soft and juicy。Vegetable roasted chicken leg Make Tips
1. The temperature of the oven shall be adjusted according to the spleen of the home, and the small temperature of the oven shall be lowered so as not to be burned. 2. Time must also be adjusted to the number of ovens and chicken legs. It must be larger, longer and shorter。