The recipe for grilled chicken legs with seasonal vegetables

Health benefits

Chicken legs: protecting the nervous system

Potatoes: promoting blood circulation and removing blood stasis

Onions: expectorant

Ingredients

Chicken legs, 2 pieces

Half a potato

Half an onion

Half a carrot

Corn half

A little broccoli

1 chili pepper

3 cloves of garlic

A little oil

A little salt

A little black pepper

A little thyme

Slight light soy sauce

A little oyster sauce

A little sugar

The recipe for grilled chicken legs with seasonal vegetables

1. Prepare the materials and wash them clean

2. Cut open the chicken legs with scissors and let them sit on one side. Add salt, oil, and wine to taste and mix for ten minutes

3. Cut vegetables into pieces (except for broccoli), add oil, salt, black pepper, thyme, and stir

4. Put the prepared chicken legs into the oven and bake at 200 degrees Celsius for 15 minutes

5. Adjust the sauce for brushing chicken legs, light soy sauce, sugar, oyster sauce, and thyme

6. After baking for 15 minutes, take it out and brush a layer of sauce on the chicken legs before returning to the oven for baking

7. After baking for another 15 minutes, brush another layer of juice before returning to the oven for baking

8. Take out the baking tray, pour out the juice, and then return to the baking tray to continue baking

9. Broccoli blanching

10. Boil the soup to thicken the silk

11. Alright, I baked for a total of 40 minutes

12. Eating

Tips 

1. The selection of vegetables can be adjusted according to one's own preferences

2. Roasting vegetables will have a lot of juice, which needs to be poured out before roasting to make it fragrant

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