Grilled chicken legs

Cut off some chicken skin and set aside

Place salt, chopped thyme, chopped bay leaves, chopped black pepper, and chopped garlic on a plate

Spread evenly on the chicken legs

Cover with plastic wrap and refrigerate overnight

Heat a pan without oil, add chicken skin to make chicken fat, then remove the chicken skin residue

Add the chicken legs and spices and coat the chicken legs completely with chicken oil

Fry both sides until golden brown, preheat the oven to 200 degrees

Line a baking sheet with tin foil, pour the chicken oil in the pan, and put the chicken legs on top so that the chicken legs are evenly coated with the chicken oil. Bake for 25 minutes. When the surface of the chicken legs is browned, cover it with a piece of tin foil

Wash the potatoes, cut them into pieces, cover with plastic wrap in a bowl and steam until cooked

After the potatoes are steamed, add some fried potatoes to the pan, season with salt and black pepper, and fry until brown

Wash and grind out a little bit of the orange peel

Cut out a piece for decoration and set aside. Squeeze out the remaining orange juice. Pour the orange juice into a clean pan without adding oil. Add appropriate amount of salt and sugar to taste. Then add water starch to thicken the orange juice until it becomes slightly thicker and garnish on the plate

After the chicken legs are roasted, serve them with potatoes

Overview

Tags

Ingredients

Steps