Summary

Ingredients

• 2 chicken legs
• 1 leek
• 6 carrot (s)
• 1 celery
• Potato (s), depending on your hunger and mood
• Onion (noun)
• Seasoning (s), as desired
• 0.5 ½ cup vegetable broth
• oil
• garlic

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Instructions

1. Season the chicken drumsticks to taste (I use FUCHS chicken seasoning myself) and let it steep a little. Preheat the oven to 225 ° C.
2. In the meantime, clean and peel the vegetables and potatoes. The potatoes are cut into approx. 1 cm thick slices, the vegetables cut into pieces.
3. Brush a baking dish with a little oil. Place the potatoes in the bottom of the pan. Season lightly with salt and pepper.
4. Mix the vegetables and season as you like (I personally use paprika powder, a lot of pepper, seasoned salt and possibly herbs to sprinkle). Now layer everything on top of the potatoes. Pour the vegetable stock over them.
5. Finally, place the chicken drumsticks upside down on the vegetables and put them in the oven. First fry for about 20 minutes, then turn the drumsticks and fry for another 25 minutes.