Summary

Ingredients

• 2 chicken leg (s)
• 6 medium potato (s), waxy
• 1 zucchini
• 1 chilli pepper (s), fresh
• 1 onion (s)
• 1 clove garlic
• Rosemary, some stalks it
• some thyme
• some marjoram
• salt and pepper
• Oil for the mold
• a lot paprika powder
• 2 tablespoon tomato paste if necessary
• some curry paste if necessary

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Instructions

1. Wash potatoes and quarter them lengthways. Place in oil-greased glass casserole dish and season with rosemary stalks, some thyme, and some marjoram, plus salt and pepper. Cut onion and garlic into large pieces and place on top. Cut zucchini into slices, distribute in the pan, season again with salt and pepper, and add the fresh chilli pepper.
2. Rub chicken legs thoroughly with paprika powder, salt, and pepper. Alternatively, if preferred, mix paprika powder with tomato paste and curry paste, then brush this mixture onto the chicken legs.
3. Place chicken legs on top of vegetables. Cover with the lid and bake at 200°C (392°F) using top and bottom heat for 90 minutes. For crispier skin, remove the lid during the final 20 minutes of baking.