Meat tomatoes to chicken legs

Name: Meat tomatoes to chicken legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 3 Onions; 5 F; 1 small garlic bulb; 800 g young potatoes; 5 Stem(s) Thyme; 3 Branches of rosemary; 125 g black olives with stone (e.g. Kalamata); 4 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
3 Onions
5 F
1 small garlic bulb
800 g young potatoes
5 Stem(s) Thyme
3 Branches of rosemary
125 g black olives with stone (e.g. Kalamata)
4 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt

Directions

1
Cut chicken legs into upper and lower legs, wash and pat dry. Mix 1 1/2 tsp salt, 1 tsp pepper and paprika. Rub chicken parts all around with it. Peel onions and cut into slices. Wash, halve or quarter the tomatoes. Break garlic cloves out of the bulb. Wash potatoes thoroughly and cut in half
2
Wash the thyme, shake dry and pluck the leaves from the stems. Wash the rosemary and shake dry. Put 1 sprig aside for garnishing, pluck the needles from the remaining sprigs
3
Mix potatoes, garlic, onions, tomatoes and olives. Season with salt and pepper. Mix in the oil. Put everything on a fat pan, put chicken pieces in between
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Remove from the oven, garnish with rosemary and sprinkle with salt