For the marinade, rub the zest of a washed lemon and squeeze the juice from 1 - 2 lemons (keep one lemon for later). If you marinate the chicken legs in the lemon marinade for a day, you can also use 3 - 4 lemons, because the acidity is lost in the chemical process, with a shorter marinating time less is better. Finely chop the garlic and mash it with a teaspoon of salt to form a paste, remove the seeds from the chilli pepper, cut the chilli pepper into small pieces. Mix everything together and let stand for an hour.
For the spice mixture, mix a teaspoon of salt with paprika, cinnamon, coriander and cumin. If the spice mixture is too expensive for you, you can also use a ready-made chicken spice, then simply add the cinnamon. Carefully lift the skin of the chicken legs, rub the meat underneath with most of the spice mixture, then pull the skin back over the meat. That gives a wonderfully spicy meat.
Brush a baking sheet with oil, place the legs on the sheet with the skin side up and pour the marinade generously over them. Place the potatoes and onions on the baking tray and sprinkle with the remaining spice mixture. Pour in the vermouth and broth. If you don`t want to use alcohol, you can replace the vermouth with broth.
Fry at 180 degrees for 40 - 50 minutes. Slice the rest of the lemon and then distribute it over the meat and potatoes.
If you want, you can also put other vegetables on the tray, Hokkaido squash, tomatoes and green beans have been checked and found to be very tasty.
Baguette can be served with it, but the potatoes make it a complete meal. Also suitable for guests because it can stay in the oven for a few minutes longer on a low heat.
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