Summary

Ingredients

• 10 chicken drumstick (s)
• 1 kg potato (s), as small as possible, waxy
• 1 vegetable onion (s)
• 5 sprigs rosemary
• salt and pepper
• Cayenne pepper
• Paprika powder
• 8 tablespoon olive oil
• 2 cloves garlic)
• 3 pepper (s), red, yellow and green
• 3 zucchini
• 500 g cherry tomato (s)

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Instructions

1. Mix pepper, salt, cayenne pepper and paprika powder with 4-5 tablespoons of olive oil, roll the chicken legs in it and marinate in the refrigerator for 2-3 hours.
2. Preheat the oven to 200 ° C. Wash the potatoes and cut in half with the peel. Wash and coarsely chop all vegetables, only leave the tomatoes whole. Place the potatoes and vegetables on an oiled, high baking sheet and season with salt and pepper. Spread the rosemary sprigs and the peeled, pressed garlic cloves on the vegetables and drizzle olive oil over everything. Slide the tray into the oven on the second rail from below.
3. Pierce the chicken drumsticks several times with a thick needle (e.g. a kebab skewer) and place them on a wire rack above the vegetable tray. Bake for 20 minutes, then switch down to 180 ° C and bake for another 40 minutes.
4. Arrange the vegetables and chicken legs together.