Roasted Chicken Drumsticks with Mixed Vegetables
1.
Prepare the required ingredients, soak the chicken legs in water for more than half an hour, fully soak the bleeding water, and evenly pierce the appropriate amount of holes with a toothpick to make it easier to taste; then peel off the potatoes and carrots, cut into small pieces, and finally peel off the garlic , Chop into minced garlic and set aside;
2.
Pour all the ingredients into the basin, add 2 scoops of cooking wine, 2 scoops of light soy sauce, 1 scoop of oyster sauce, and appropriate amount of Orleans powder;
3.
Put on disposable gloves, stir well, set aside, marinate for more than 2 hours, fully tasty;
4.
Pour the marinated ingredients into the baking bowl and arrange them evenly;
5.
Put the baking bowl in the oven and bake at 190 degrees for about 40 minutes. The chicken drumsticks are roasted until the surface is golden, and the vegetable pieces can be pierced without pressure. In the last ten minutes or so, check the coloring. If it is too deep, you can cover it with a layer. Tin foil
Tips:
1. When marinating chicken legs, adjust the marinade according to your daily taste preferences;
2. If there is sufficient time, it can be stored in the refrigerator overnight to marinate and taste;
3. In addition to potatoes and carrots, pumpkin cubes, small tomatoes, cauliflower and other ingredients can also be added;
