Super Simple and Delicious Rosemary Roasted Chicken Drumsticks
1.
The skinless and boneless chicken thigh meat is weighed and divided, and it is convenient to take a stroke with a knife. If you are not a fat-reducing partner, there is no need to be so troublesome, just use a knife with a chicken leg, and it will be a whole chicken leg, which looks better and tastes better.
2.
The seasoning group gathers for a photo. 3 from left is rosemary.
3.
Mix all the seasonings with the chicken, add onions, close the lid and put in the refrigerator.
4.
Cut the tomato peppers and set aside.
5.
Put all the ingredients in the baking tray, and cover the shaved chicken skin on the chicken, which can not only add oil and water when grilling the chicken, but also prevent the chicken from being burnt. Put the baking tray into the oven and bake up and down at 220° for 20 minutes, then turn the chicken thighs over and bake for another 10 minutes. You can eat it out of the pot!
6.
Load up! It has the aroma of onion, the sweet and sour of tomato, and the charming taste of black pepper and rosemary. It is really delicious! ! !
7.
Bring chicken skin out a mirror. If you have a friend who likes to eat chicken skin, you can also eat it, this is not greasy.
8.
Finished picture.
Tips:
A reduced-fat meal, so no oil was added. But the fat in the chicken skin itself is enough.
There is little salt overall, but the taste is great!
When marinating chicken, if you can prepare it overnight, it will be more delicious. I cooked it and ate it and only marinated it for 20 minutes.
