Roasted vegetables and chicken legs

Ingredients; chicken legs, potatoes, red peppers, mushrooms, onions, asparagus, small tomatoes, sea salt, rosemary, freshly ground black pepper, olive oil
The practice steps of roasting vegetables and chicken legs;
1, the ingredients are prepared.
2, wash the chicken legs, use kitchen paper to wipe off excess water, wipe the Shanghai salt, grind the amount of freshly ground black pepper, add the rosemary and grab it, then put it in the refrigerator and marinate.
3, handle the vegetables, cut into pieces, asparagus to the roots to cut off the bottom of the skin.
4, the processed vegetables into the pot, sprinkle with sea salt, black pepper and mix well.
5, finally put a small tomato and the right amount of rosemary, sprinkle the right amount of olive oil and mix well.
6, the air fryer is covered with tin foil, the marinated chicken legs are removed from the pickled rosemary, and the appropriate amount of olive oil is put aside, and the vegetables and rosemary are placed on the other side. The probe of the air fryer belt is inserted into the chicken leg to detect the temperature inside the chicken leg to observe the maturity of the chicken leg.
Bake at 7,180 degrees for 15 minutes. During the period, you can turn on the vegetables with chopsticks.
After 8,15 minutes, leave the potato pieces, take out other vegetables, adjust the air fryer temperature to 200 degrees, and burn for 5 minutes. The roasted potatoes and chicken legs are well cooked and the skin is well colored.