Roasted Chicken Drumsticks with Rosemary
1.
Wash the two chicken legs and put them in the dish.
2.
Prepare rosemary leaves in a dish.
3.
Spread the chicken thighs with salt, a spoonful of barbecue sauce, a little garlic juice and rose wine, and add rosemary and mix well.
4.
Wrap in plastic wrap and marinate in the refrigerator for 12 hours.
5.
Put the chicken thighs on the baking tray and sprinkle with a few sprinkles of rosemary.
6.
Turn the oven to 220 degrees to preheat, put the chicken drumsticks in, bake the skin up for 10-20 minutes, brush a layer of marinade midway, bake for 10 minutes, turn it over, brush a layer of marinade, and continue to bake until cooked.
Tips:
The fresh aroma of rosemary goes well with chicken. I use more dry ingredients directly, and it turns out that the taste of rosemary will come out after roasting, so you need to be appropriate.