This one-pot dish is perfect for those who are busy and don't have time to cook. Put all the ingredients in the pan and bake them. In the summer, the beans in the house were harvested. They were also baked inside, and they were dry and crisp. They made the taste of dried beans at the wrong place, and they didn’t need so much oil. It was also a pot of two dishes. The spice part can be added with one of your favorite, or not, the original taste is also very good. Changed from sweet's designs
The oven is preheated to 400F (204C).
Heat the cast iron pan to a slight smoke. While keeping the hot pot, wash the chicken legs and use a kitchen towel to damp the water.
After the pot is hot, if you are afraid of sticking, put some olive oil in the pot, put the fire in the middle, put in the chicken leg, sprinkle salt and black pepper on the surface, fry until the bottom is browned. Turn over the surface, then sprinkle salt and black pepper on the surface, fry until the bottom is browned.
Turn off the heat, add garlic slices, spices, lemon slices, put in the oven, and bake for about 25 minutes.
At the same time, turn the beans in the microwave for about 6 minutes to half-cooked. (This is cooked in the oven)
After roasting the chicken legs for 25 minutes, put in the beans and continue to bake for about 20 until the surface reaches the appropriate brown color.
Take it out and serve it, served with rice, salad, and vegetables.