Summary

Ingredients

• 1 kg chicken leg (s)
• 500 g noodles (Kritharaki)
• 500 g natural yourt
• 1 bunch spring onion (s)
• 1 liter vegetable stock, a little more if necessary
• 1 shot white wine, as required
• 1 sprig rosemary, fresh
• some stalks parsley, chives, basil, oregano, savory
• Salt and pepper, from the mill
• Paprika powder, noble sweet
• olive oil

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Instructions

1. Combine olive oil, salt, pepper, and paprika powder in a small bowl. Brush the chicken legs with the marinade. Refrigerate while preparing other ingredients.
2. Oil a large baking dish. Place the chicken legs in the dish and add the rosemary sprig. Roast at 180°C (350°F) for 15 minutes.
3. Pour 1 liter of vegetable stock and roughly 1 shot of white wine into the baking dish. Distribute the Kritharaki noodles between the chicken legs. Continue cooking at 180°C (350°F) for 20 minutes, adding more vegetable stock if the noodles appear dry.
4. Chop the spring onions and the fresh herbs (parsley, chives, basil, oregano, and savory). Mix the yogurt with the chopped herbs, spring onions, salt, and pepper. Spread the yogurt mixture over the pasta in the baking dish. Increase oven temperature to 200°C (400°F) and bake for 10 minutes until the chicken reaches an internal temperature of 74°C (165°F).