Grilled Chicken Legs with Seasonal Vegetables

Overview

The recipe for this roasted chicken leg comes from Zhuang Zuyi. Her recipe uses a lot of basil, which I didn’t have on hand. I used rosemary instead and baked it for a long time to achieve crispy roasted chicken legs. The soup can be used to mix rice and noodles.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• fast food
• lunch
• chicken legs
• cracked black pepper
• fresh rosemary
• olive oil
• potatoes
• carrot
• garlic
• purple onion
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare chicken legs

   

2. 2 Prepare vegetables

   

3. 3 Peel and wash the potatoes, cut them into cubes, wash the carrots and cut them into cubes, and cut the onions into cubes. Place them all on a baking sheet

   

4. 4 Wash the chicken legs and drain most of the water with kitchen paper

   

5. 5 Put the clean chicken legs skin side up and place them on the vegetables. Wash and cut the tomatoes into pieces and place them in the gaps. Peel off the outer skin of the garlic, leaving a thin inner layer. Cut it in half and place it around the chicken legs

   

6. 6 Sprinkle black pepper on the surface of the chicken legs and sprinkle with a large amount of salt. How much salt should be used? It is estimated to be 15 grams

   

7. 7 Finally, drizzle an appropriate amount of olive oil on the surface

   

8. 8 Place in a preheated oven at 160 degrees and bake for one hour and 20 minutes,

   

9. 9 Take out the baking sheet and sprinkle an appropriate amount of rosemary on it. Increase the temperature to 180 degrees and continue baking for 10 minutes

   

10. 10 When the time comes, take it out and eat it while hot. The chicken skin has become crispy and the chicken is very tender. The flavor has been moistened into the vegetables and soup. It is OK to eat rice and noodles with vegetables and soup