Rosemary Chicken Thigh Rolls

Overview

How to cook Rosemary Chicken Thigh Rolls at home

Wash the chicken legs.
Remove the bones from the chicken legs.
Take a small bowl to make the sauce, add one spoon of dark soy sauce, two spoons of light soy sauce, one spoon of sugar, one spoon of oil and one spoon of water, then put the chicken legs in and marinate.
Prepare rosemary and cinnamon powder.
Add a little rosemary and cinnamon powder to the chicken leg sauce, cover with plastic wrap and marinate for 3-4 hours.
Place the marinated chicken legs on the tin foil, skin side down.
Roll into a bucket.
Preheat the oven to 180°C, put the rolled chicken legs into the oven, and bake for 35-40 minutes.
Place the roasted chicken legs in the refrigerator to cool.
Slice chicken legs and serve on a plate.