Roast chicken leg with fragrant vegetables

Roast chicken leg with fragrant vegetables

Raw materials for roasted chicken leg with fragrant vegetables:

4 chicken legs, 2 sweet red peppers (Bellpepper), 1 green peppers, 2 onions, 2 tablespoons olive oil, 1 spoonful of dried thyme (Thyme), half a cup of sweet Baijiu, salt and pepper.

Processing steps of roasted chicken leg with fragrant vegetables:

1. Preheat the oven to 230 degrees Celsius (about 450 degrees Fahrenheit).

2. Cut one chicken leg into two pieces, wipe the surface with paper towel; cut green pepper and red pepper into strips about 1 inch wide; slice onion.

3. Place chicken legs, green and red peppers and onions in a large baking pan that can be heated directly. Sprinkle with olive oil, thyme, salt and pepper. Mix until the chicken and vegetables are evenly stained with oil and seasoning.

4. Flatten the chicken and vegetables on the baking plate with the skin facing up; bake in the oven for about 30 minutes; or until the chicken is golden and well done.

5. place the roast chicken and vegetables in a large bowl, add the Baijiu to the baking pan, mix with the chicken and remaining oil, stir in the medium heat for 1 minutes, then add sauce. Pour the sauce into the chicken in a bowl, stir slightly and serve.

Roast chicken leg with fragrant vegetables

Roasted chicken leg with fragrant vegetables is made of chicken leg and sweet red pepper. It is required for temperature. Finally, you need to pour the sauce into the chicken in the bowl and stir it slightly before eating.

raw material

4 chicken legs, 2 sweet red peppers (Bellpepper), 1 green peppers, 2 onions, 2 tablespoons olive oil, 1 spoonful of dried thyme (Thyme), half a cup of sweet Baijiu, salt and pepper.

Production process

1. Preheat the oven to 230 degrees Celsius (about 450 degrees Fahrenheit).

2. Cut one chicken leg into two pieces, wipe the surface with paper towel; cut green pepper and red pepper into strips about 1 inch wide; slice onion.

3. Place chicken legs, green and red peppers and onions in a large baking pan that can be heated directly. Sprinkle with olive oil, thyme, salt and pepper. Mix until the chicken and vegetables are evenly stained with oil and seasoning.

4. Flatten the chicken and vegetables on the baking plate with the skin facing up; bake in the oven for about 30 minutes; or until the chicken is golden and well done.

5. place the roast chicken and vegetables in a large bowl, add the Baijiu to the baking pan, mix with the chicken and remaining oil, stir in the medium heat for 1 minutes, then add sauce.

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