Easy Leave the Work to the Oven Roast Chicken - Chicken Leg

Method

• If you don't like the smell of chicken, rinse and pat dry well with a paper towel.
• We normally cook the chicken without rinsing it.
• Pierce the skin of the chicken leg with a fork.
• Pierce it vigorously!
• Rub the grated garlic, Krazy salt, salt, and pepper into both sides of the chicken well.
• I recommend to use a generous amount of salt and pepper.
• Put 2 to 3 bay leaves on top of the chicken.
• Line a baking tray with parchment paper (2 sheets stacked together) and place the chicken leg on top.
• This time, I roasted a whole garlic (chop the top off and with a generous amount of salt) together with the chicken.
• It would look like this if you cook 2 chicken legs.
• Make sure the meat parts don't overlap.
• Preheat the oven to 250C.
• The seasonings will penetrate into the meat while you are waiting for the oven to be warmed up.
• Cover the chicken with.
• aluminum foil and roast in the oven for 20 25 minutes.
• After 20 minutes, check the chicken once.
• This is how the chicken legs look after 25 minutes.
• Check with a fork or skewer, and it's done if the juices run clear.
• If the juices are red, roast for a further 5 minutes and check.
• Repeat until it's done.
• When it's done, place the chicken leg skin side up.
• Pour the juices over the skin and roast again.
• By doing so, the skin will become crispy.
• Roast for about 8 ~ 10 minutes.
• It burns easily, so watch it carefully.
• Serve with vegetables of your choice I've kept the flavoring simple, so enjoy it your way.
• It's delicious with mustard, yuzu pepper paste, lemon, or ponzu sauce.