1. To prepare the side dishes, cut the green and red peppers, onions, and tomatoes into small pieces, leave the garlic cloves whole, and wash the chicken legs for later use.
2. Dry the chicken shanks and make two knives on the back, which is convenient for the taste and will not damage the chicken skin. Put olive oil, salt, and black pepper on the back for later use. The amount of seasoning used depends on the size and amount of the chicken thighs. Don't put too little salt to taste.
3. The chopped vegetables are evenly arranged in the baking tray, and the tomatoes are placed at the bottom, because they are easy to burst.
4. Place the chicken legs on the top of the baking bowl. Be careful not to cover the chicken skin with vegetables, otherwise the chicken skin will not be crispy. Finally put the mint leaves in the oven, preheat the oven at 175° and bake for 70 minutes.
I’ve made this roasted chicken leg several times. This time I used tomatoes. I think it’s better to use small tomatoes instead of cherry tomatoes, so if you can buy them, it’s better to use them. If you don’t have it, you can use cherry tomatoes or tomatoes. If you don’t like mint leaves, you can also use basil, which is quite delicious. You can decide the specific roasting time for yourself. After all, the ovens of each brand may be slightly different.