How to make grilled chicken thighs with seasonal vegetables

We often see food shows on TV and make ourselves envious. Here is how to make roasted chicken thighs with seasonal vegetables. Prepare the ingredients and start cooking.

1.1 Wash and slice the zucchini, wash and cut the onion into strips, wash and remove the seeds and tendons of the red pepper and cut into pieces, wash and remove the stems of the mushrooms and cut into slices for later use, and cut the garlic into garlic grains

2.2 Use a sharp knife to split the chicken leg lengthwise to expose the leg bone, peel off the meat around the leg bone, use the back of the knife to break the leg bone in the middle, pull out the leg bone, unfold the boneless chicken leg meat, loosen it with the back of the knife, cut it into small pieces, add half a tablespoon of soy sauce and 1 teaspoon of cooking wine, mix well and marinate for 10 minutes. Preheat oven to 180 degrees

3. Add oil, minced garlic and shredded onion to the steaming and baking bowl and mix well.

4. Roll up the steamed and baked cooking bowl and bake in the oven for 10 minutes

5. Take out the steaming and baking bowl, open it (be careful of the steam), put in the marinated chicken thighs and mix well, then roll it up and bake in the oven for 10 minutes

6. Take out the steaming and baking bowl, open it (be careful of the steam), put in the vegetables and mix well, sprinkle with appropriate amount of salt and black pepper, then roll it up and bake in the oven for 15 minutes.

The recipe of the delicious roasted chicken legs with seasonal vegetables that I’m introducing today is actually not difficult. As long as you try it carefully, you can definitely achieve the effect you want and enjoy delicious food!