Mix all ingredients for the marinade until everything is evenly mixed and dissolved. Apply with the brush on the thighs. First distribute a little all around, then especially the firmer components of the marinade on the upper skin, because a crispy skin should form there.
You simply spread the rest of the marinade on the tray. If you want to save yourself marinating, you can also use pre-marinated chicken legs.
Spread the marinated chicken legs skin up on the tray. Now distribute the uncooked rice with the onions and the pepper pieces evenly around the thighs until the bottom around the chicken is covered.
Tip: If your oven has extendable rails, put the tray on the bottom rail because it will be difficult to carry the whole thing after the following step.
Now you slowly pour the broth onto the tray, if possible so that the rice stays in its place. Then you pour the cream around the chicken legs, but not on top! The legs should now be 1/4 in the liquid, but still far enough above to form a nice crust.
If not already done, you now slide the entire sheet onto the bottom rail of your oven. Set it to 200 ° C (top / bottom heat) and let it cook for 1 hour. The result should be a tray with crispy skin thighs and spicy rice.
Arrange the chicken legs on large plates. Mix the rice vigorously again so that the chicken stock is distributed. Now the rice can also be put on the plate.
The rice provides a good basis and is extremely filling. We are 3 people and we are all very full. If you want, you can add more vegetables such as carrots, peas and corn. But then you have to make sure that the sheet does not overflow.
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