Rosemary's roasted chicken leg

Ever since the oil was used, it's only rosemary oil. Whenever the candles at the base of the furnace are lit, the oil is evaporated into the water, and a light fragrance spills over into the room, gradually relaxing, and sleeps unseemly. It's always a woman's favorite, whether it's a god or a god, beauty or body. When the aroma is lit, the woman's heart seems to become soft... in a romantic atmosphere, there's always a flashing candle, a lovely scent. And, of course, there's a nice Western meal. Rosemary can be used not only for oil, but also for food. It's just a change of appearance, it's a short, thin spice. Once the chicken leg is salted and baked with rosemary mixed with other sauces, the scent of the chicken penetrates into a different aroma, sweet and bitter, and reveals. Boiled chicken legs are juicy, cut down with a knife and fork, covered in orange red and bright orange juice, and sweet sour sauce makes foretold. Western food, which is said to take more form than content, can also be set up at home as it is at the Western restaurant. It's a good color match, and it makes the food look much better. Gold, yellow, hot potato chips, blue, green blubber, red apples, red sauce, fried onions laid down, and a rosemary chicken leg chop

Recipe Recommendations

chicken leg meat 200 grams
potatoes 40 grams
bitter chrysanthemum appropriate amount
Apple appropriate amount
olive oil appropriate amount
salt appropriate amount
black pepper appropriate amount
onion 100 grams
rosemary 1/2 scoop
white sugar appropriate amount
red wine appropriate amount
concentrated orange juice appropriate amount

sweet and sour
roast
an hour
simple

Steps for Rosemary's roasted chicken leg

Wash the legs of the chicken, remove the skin and fat, remove the bones, use the back of the knife or pine the flesh。

Take the onions to the skin, cut the silk。

The chicken leg is placed in a basin with a proper amount of olive oil, salt, black pepper powder, rosemary, a little bit of white sugar, 20 grams of onion silk, evenly mixed and salted for 30 minutes。

Wash the potatoes and cut them into small quadrilaterals。

Put potato chips in the bowl, with a little olive oil, salt, black pepper powder, evenly mixed with 10 minutes of pickled。

The salted chicken leg is placed on the grill, in the middle of the oven, which is preheated to 200 degrees, and on the ground is oiled with a plate of tin paper。

An appropriate amount of olive oil is poured into the frying pan, a slightly higher temperature is put into potato chips, and a small fire burns to a golden yellow。

And turn the other side. And you can put the rest of the onion silk in the fire, with a little salt to make the onion taste. Once the potato chips are made of gold and onions softly, they'll be available。

Put the right amount of wine and orange juice in the bowl, a little bit。

A small amount of olive oil was poured into the frying pan, which was slightly warmed and then poured into red wine and orange juice, which was smoothed, and then burned when the soup was abated, and then boiled into the soup。

Take out the roasted chicken leg, cut the pieces。

Put onion chips, purified curds, cut apples, put onions on plates, meat on onions and a proper amount of red orange juice。