Roasted Chicken Thighs over Rice

Ingredients:

1 large chicken thigh, some green vegetables, I used cauliflower, broccoli, carrots

Marinade:

2 tbsp soy sauce, 2 tbsp oyster sauce, ? tbsp salt, 2 tbsp honey, ? tbsp chili powder, ? tbsp five-spice powder, chicken broth, 2 tbsp salad oil, onion shredded to taste

Methods:

1, remove bones from the drumsticks

2, add in the marinade for 2 hours.

1, remove the bones from the chicken thighs

2, add marinade and marinate for more than 2 hours

3, preheat the oven to 200 degrees Celsius, place the chicken in the middle of the oven on a medium-high heat, and bake the chicken for 20 minutes, skin-side down. (When baking, put a small plate under the baking dish and fill it with a little water, so that the baked meat will be juicy.) Then take it out of the oven, brush it with the marinade, and bake it for another 10 minutes skin-side down.

4, while grilling the chicken thighs, remove the cauliflower and broccoli and wash them, peel the carrots and wash them

5, pour some water into a pot and boil it, add 1 tsp salt and 1 tsp salad oil, blanch the vegetables and set aside

6, cut the grilled chicken thighs into small pieces and put them on top of the rice, serve with vegetables and drizzle with the barbecue sauce.