Roasted vegetable chicken thigh rolls with salt and pepper potatoes

Material

Chicken legs
potato
cucumber
Yellow red bell pepper
soy sauce
Sooty
Cooking wine
White sugar
Barbecue sauce
Black pepper
garlic
salt

Chicken bones deboning

Add cooking wine, soy sauce, soy sauce, salt, sugar and black pepper to make boneless chicken thighs

Cut the potatoes into small pieces, and slice the peppers and cucumbers for later use

Spread the flooded chicken drumsticks flatly, put in the cut color, and flatten the flooded chicken drumsticks, add colored peppers, cucumber strips, roll up and fix with a toothpick. Wrap chicken drumsticks and chopped small potatoes wrapped in tin foil with a few garlic cloves next to the chicken drumsticks

Roasted vegetable drumstick rolls with salt and pepper potatoes Step 4

Preheat the oven at 250 degrees. Put the chicken thighs and potatoes wrapped in tin foil into the middle of the oven and bake for 30 minutes

Open the tin foil, brush the chicken thigh meat with barbecue sauce, re-enter the oven and bake for 15 minutes

Remove the toothpick, sprinkle the pretzels on the baked potatoes, and put them on a plate

Grilled vegetable drumstick rolls with salt and pepper potatoes Step 7

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