Roasted chicken leg with black pepper and rosemary potatoes

Published Dec 24, 2021 at 13:48pm ET

Chicken and potatoes are the most classic combination, whether in Chinese cooking or todays Western cooking.

Food Material List

1 Chicken thigh Two
2 Potato One

Operational steps

1 Put a small hole in the skin of chicken with toothpick. Marinate chicken with salt, black pepper and rosemary for half an hour.
2 Peel potatoes and cut them into small pieces. Rinse them with water until they are clear. Mix them with salt, black pepper, rosemary and olive oil.
3 Preheat the oven 180 degrees, pour the mixed potatoes on the baking tray, and place the salted chicken legs on the potatoes. Bake at 180 degrees for 40 minutes, turning once in the middle.
4 When roasting chicken leg, make black pepper sauce. Mix red wine, water, salt, black pepper, rosemary and raw meal in a small bowl and mix well.
5 Take a clean pan and put butter in it. After the pot is heated, add the juice prepared in the previous step and boil until the juice is thick.
6 Remove the roasted potatoes and chicken legs from the oven, and evenly divide the potatoes into two plates. Place the chicken legs on the potatoes. Sprinkle the sauce boiled in the previous step onto the chicken leg.

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