This is a simple roast chicken leg, crispy outside, and more economical than the barbecue stall. Invincible is delicious!
Remove the chicken legs and soak them in water for 30 minutes to remove the blood. Change the water 3 to 4 times during the period.
Draw a few knives on the washed chicken legs, take a large bowl, pour the Orleans marinade, apply some black pepper and salt, and add a small amount of water to make the marinade. Place the chicken legs in a bowl and thoroughly dip the juice. Cover the lid and put it in the refrigerator for about 20 hours.
After preheating the oven for 220 degrees, place the chicken legs in a baking tray covered with tin foil, bake in the oven for 20 minutes, then open the oven, sprinkle the cumin powder and paprika, and continue to bake for 10 minutes (I like to eat a little bit) Therefore, the temperature is relatively high, and the baking time is longer. Normally, baking at 200 degrees for 25 minutes can be).
Freshly baked chicken legs, the outside is tender and tender, and you can't stop eating!