This roast leg is really super simple, it is impossible to fail. I do it myself, but it is several times better than the Western restaurant! Very authentic taste~ With the addition of tomatoes is not greasy and appetizing After the good soup, bring it to the pasta and eat it. And the roasted garlic is really delicious and fragrant. We are only responsible for the set Delicious all handed over to the oven This dish is Zhuang Zuyi's reference to the British chef Jamie Oliver. The kitchen is not here. The spices in her recipe are fresh (there are no mint leaves, fragrant leaves and green onions in the recipe) Fresh basil It’s harder to buy in our fresh basil. I replaced it with basil. I added some mint leaves from my own family.
Cut the tomato slices into flat slices
Place the chicken legs on top of the tomatoes and place the chopped green onions and garlic on the side of the chicken legs.
Salt on the surface of the chicken legs and olive oil on the surface of the chicken legs. Sprinkle the appropriate amount of basil and pepper, and put a few mint leaves and fragrant leaves
Preheat the oven to 175 degrees into the oven. Bake for 90 minutes
1. The tomatoes must be at the bottom. Because the roasted tomato juice can penetrate into the bottom of the chicken legs without affecting the crispy chicken skin on the front of the chicken legs. 2, my plate is a bit small, it’s better to squeeze the plate. 3. Sprinkle salt on the surface of the chicken leg (do not sprinkle it on the tomato. Just sprinkle some salt on the surface of the chicken leg), and apply olive oil on the surface of the chicken leg (smooth evenly, this can be crispy and golden)