Rosemary chicken drumstick rolls

Going home and cooking a delicious meal after the hustle and bustle is over is a very romantic and happy thing. You don’t need to prepare too many seasonings, just prepare onions, ginger and garlic. Add a little vinegar for seasoning when serving, and this rosemary chicken leg roll is ready.

1. Soak the chicken legs in cold water for 1 hour, wash and set aside, soak the dried lemongrass in water.

2. Use a knife to cut from the inside of the chicken leg to the bone, hold one end of the bone, and shave from bottom to top.

3. Remove the leg bones

4. Prepare the sauce: 2 spoons of light soy sauce, 1 spoon of sugar, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of water

5. Put the trimmed chicken thighs into a container, pour in the sauce, and add appropriate amount of rosemary and cinnamon powder.

6. Turn the chicken thighs over, skin side up, to make it easier for the chicken to absorb the flavor. Wrap with plastic wrap and marinate in the refrigerator for 3 to 4 hours.

7. Prepare tin foil for barbecue and place the marinated chicken legs on the tin foil.

8. Roll up the chicken thighs, tie them with soaked lemongrass, and spread the remaining lemongrass on the meat rolls.

9. Wrap the chicken drumstick roll with tin foil, seal the two ends into a candy-like shape, put it in the oven, set the upper and lower fire to 180 degrees, and bake for 35 to 40 minutes.

10. Take out the roasted chicken legs, remove the tin foil, and put them in the refrigerator

11. After it is completely cooled, slice it and serve.

Cooking for yourself allows your family to enjoy delicious food while also making them feel loved. The method of rosemary chicken leg rolls is very simple. Those who are too lazy to cook may wish to give it a try.