2. The first thing to do is the preparation of the Orleans marinade. Dissolve the Orleans marinade and water one by one to prepare a marinade solution (remember one to one, be sure to be strong). Here, the amount of Orleans marinade and water is determined according to the amount of chicken legs to be cooked. Two chicken legs are almost 400g, so according to the ratio of marinade: water: meat = 7: 7:100, the amount of water and Orleans marinade is about 30g.
3. After the preparation of Orleans marinade, it is necessary to treat the chicken leg. In order to make the chicken leg more delicious, you can consider making a few cuts on the chicken leg or rolling holes on the chicken leg with a toothpick.
4. Next, mix the chicken legs and the Orleans marinade evenly, and then put them in the refrigerator for curing. Generally, it takes more than 0/2 hour for curing/kloc-,and turn them over from time to time during the cold curing process. If the chicken legs are flavored in front, it doesn't matter if the time is not enough.
5. Next, spread the tin foil paper flat on the baking net, brush some oil on the tin foil paper, which can be folded a little around to avoid juice from flowing out. Then, put the marinated chicken legs evenly on the baking net. After the oven is preheated, put the baking net in the oven.
6. Then set the oven temperature and baking time. Choose 200 degrees and 30 minutes here, and set 15 minutes first.
7. The next step is to wait patiently. After 15 minutes, you need to turn the chicken leg over, and then set 15 minutes.
After 8 or 30 minutes, you can take out the roast net, and the roast chicken leg in Orleans is ready.