ローストチキン｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

骨付き鶏もも肉はフォークで表面を刺す。
酒を振りかけて揉み込む。
塩、コショウを振りかけて揉み込む。
ラップして1時間寝かせる。

にんじんは5cmの長さのスティック状に切る。
じゃがいも皮付きのまま一口大に切る。
玉ねぎは皮をむいて1/8のくし切りにする。
にんにくは皮をむく。
ピーマンは一口大に切る。

Heat oil in a cold frying pan and arrange 1.
Place a parchment paper in the empty space near the edge, top with vegetables other than green peppers, and drizzle with olive oil.
Bake over low to medium heat.
Cover and cook for 5 minutes, then flip when the chicken is browned.
Sprinkle water (not listed) over the vegetables and place the bay leaf on top of the chicken.
Cover and bake on low heat for 10 minutes.
Switch the vegetables from top to bottom so that they cook evenly.
Cover and bake on low heat for 10 minutes.
Insert a bamboo skewer into the chicken to check if it is cooked through.
If it's not cooked through, add another 10 minutes.
Once the chicken is cooked through, add the green pepper and bake for 10 minutes.