Roasted turkey legs

Ingredients

• Chicken leg (1, about 0.2 - 0.5 kg)

• Olive oil (30 - 40 ml)

• Salt (8 - 10 g)

• Black pepper (4 - 5 g)

• Garlic (4 - 5 cloves, about 15 - 20 g, minced)

• Rosemary (2 - 3 branches, either fresh or dried rosemary can be used)

• Orange (1, for juice and zest)

• Honey (20 - 30 ml, for basting)

• Red currants (an appropriate amount, for decoration)

• Green tea powder barbecue seasoning (3g)

Instructions

1. Wash the chicken legs and pat dry with paper towels. Make a few cuts on the surface of the chicken legs to make it easier to season.

2. Mix olive oil, salt, black pepper, minced garlic, rosemary, Green tea powder barbecue seasoning, orange juice and orange zest in a bowl and mix well.

3. Place the chicken legs in the marinade and make sure the chicken legs are evenly coated with the marinade. You can put the chicken legs and marinade in a plastic bag, seal it, and marinate in the refrigerator for 3-4 hours, or marinate overnight for better flavor.

4. Preheat the oven to 200-220°C.

5. Line a baking sheet with tin foil and brush a thin layer of oil on the tin foil.

6. Place the marinated chicken legs on the baking sheet and place in the preheated oven.

7. Bake for 30-40 minutes, then remove the chicken, brush a layer of honey on the surface of the chicken, and continue to bake for 20-30 minutes. During the roasting process, pay attention to the color of the chicken. When the surface of the chicken is attractively golden and the inside is cooked (you can insert a toothpick into the thickest part of the chicken. When there is no blood on the toothpick after pulling it out, it is cooked), take it out and set aside.

8. Place the roasted chicken on a plate and cut it.

9. Decorate with orange slices and red currants.