Roasted Seasonal Vegetable Chicken Drumstick
1.
Prepare two larger chicken drumsticks
2.
Use kitchen scissors to cut the chicken thighs from the back against the bones and remove the bones. Be careful not to break the chicken skin on the front. Believe me, using scissors will save effort than using a kitchen knife.
3.
This is cut and boneless
4.
The front is also very complete
5.
Use a meat hammer to flatten the chicken thighs. Try to make the whole piece of chicken thighs as thick as possible. It will be unsightly when rolled up, and the hammered meat is easier to taste and tender.
6.
I use the simmered chicken thigh with New Orleans barbecue. You can choose your favorite seasoning, or you can use salt and black pepper.
7.
Add more barbecue marinade to make it more flavorful. If you use less marinade, you can also eat it with your favorite seasoning.
8.
Put in a little less water, and then massage the chicken thighs with disposable gloves, so that the meat is easier to taste. After the massage, put it in the refrigerator for at least two hours. I simmered it the night before and bake it the next morning.
9.
Carrot slices and asparagus are blanched. I didn’t blanch the bell peppers because it is easy to cook. Just cut them into slices. You can choose the vegetables you like.
10.
Lay the simmered chicken thighs flat with vegetables, and roll up from bottom to top.
11.
The rolled meat is tied tightly with fine twine to avoid looseness.
12.
Preheat the oven to 200 degrees, put a layer of tin foil on the baking tray, put a layer of honey water, put it in the middle of the oven and bake for 30 minutes, pay attention to the color at 20 minutes, in order to prevent the color from being too heavy, you can cover it with tin foil. When it was 20 minutes, the pan was moved to the lower level and baked for another 10 minutes.
13.
The golden color can be taken out, and the house smells fragrant.
14.
Let it dry for a while and it won’t be hot.
