[Grilled Chicken Legs with Pesto and Tomatoes with Pasta]: The easiest and most delicious dish

Overview

The original recipe came from the British chef Jamie Olive, and was later translated and improved by Zhuang Zuyi, and then widely circulated~~ I personally love this dish very much! The preparation time is less than ten minutes, and then I leave it all to my dear oven comrades~~ The sourness of the cherry tomatoes offsets the greasiness of the chicken legs, and the spiciness of black pepper and the aroma of chopped basil bring a multi-layered taste. . The best part is the roasted garlic heads! Do you know? When I bake a chicken leg, I put two garlic cloves in it. . And you must finish eating the garlic first! ! The roasted garlic is sweet and glutinous, and melts in your mouth. The texture is so dense~~ and your mouth will not be smelly after eating it. What are you waiting for? This is an oven dish you must try~~~

Tags

• noodles
• home cooking
• meat dishes
• children
• old man
• lunch
• candlelight dinner
• basil
• big chicken legs
• freshly ground black pepper
• garlic
• green onions
• olive oil
• onions
• pasta
• fragrant leaves
• salt
• small tomatoes

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees. Prepare materials;

   

2. 2 Clean the chicken legs and dry them with kitchen paper;

   

3. 3 Poke some small holes with a toothpick;

   

4. 4 Place the chicken legs in a container that can go into the oven. It is best if the length of the container is about the same as the length of the chicken legs. I use LocknLock Glass. Shred the onion, place it in a container with the bay leaves, and place it around the chicken legs. Cut the tomatoes in half and place them on the onion. Just remove the roots of garlic, no need to peel. Cut green onions into rings. Place the onions and garlic in the gaps between the tomatoes. Try to stuff it as tightly as possible;

   

5. 5 Sprinkle olive oil, not too much, and then massage the surface of the chicken legs with your hands to distribute the olive oil evenly;

   

6. 6 Sprinkle with salt, black pepper, and basil. You can sprinkle more salt. Put into the preheated oven, middle layer, upper and lower heat, 175 degrees, bake for about 50 minutes;

   

7. 7 After baking, you can use a toothpick to prick the thickest part of the chicken leg. When you pull it out, no blood will ooze out;

   

8. 8 Boil a pot of water. When the water boils, add the pasta. Cook for enough time according to the instructions on the package. Take out the pasta, drain it after cooling, then pour in a little olive oil and mix well;

   

9. 9 When eating, mix the chicken legs, side dishes, soup and pasta evenly and serve. Or pairing it with crispy baguettes and European buns is also a good choice.