Recipe: Roast chicken チキンオーブン焼き

Home Cooking Recipe: Roast chicken チキンオーブン焼き

Notes:

Colorful vegetables are steamed with chicken. A main course that can be made very simply. From: E-recipe Original: http://erecipe.woman.excite.co.jp/detail/24f0627a8a2313712ae8c74fe0edf8af.htmlMaterials for 2 servings

Ingredients:

Steps:

  1. Home Cooking Recipe: The chicken leg meat is removed from the tendon, the fat is removed, and the thick portion is cut into uniform thickness with a knife, and the salt is sprinkled and placed in the refrigerator for 3 hours to be marinated.

    The chicken leg meat is removed from the tendon, the fat is removed, and the thick portion is cut into uniform thickness with a knife, and the salt is sprinkled and placed in the refrigerator for 3 hours to be marinated.

  2. Home Cooking Recipe: The kohlrabi in the [vegetables] is peeled and cut into eight equal parts, the cabbage buds are cut into half, and the garlic is cut vertically to bud. Half of the lemon is cut into silk.

    The kohlrabi in the [vegetables] is peeled and cut into eight equal parts, the cabbage buds are cut into half, and the garlic is cut vertically to bud. Half of the lemon is cut into silk.

  3. Home Cooking Recipe: In the heat-resistant container, spread the vegetables, the chicken legs are up, cover the vegetables, and put them into the oven.

    In the heat-resistant container, spread the vegetables, the chicken legs are up, cover the vegetables, and put them into the oven.

  4. Home Cooking Recipe: Oven 190 degrees, no need to preheat, bake for 25 to 30 minutes. The skin of the chicken is baked and colored, and then taken out.

    Oven 190 degrees, no need to preheat, bake for 25 to 30 minutes. The skin of the chicken is baked and colored, and then taken out.

  5. [Vegetable] Season with salt, platter with juice, add black peppercorns, pour in olive oil, lemon and cress with saucer.


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