The chicken thighs, I always use the lower legs, but depending on your taste, you can of course also mix those with the back piece, with chicken seasoning and a little olive oil and marinate for about 1 hour.
In the meantime, wash the potatoes. Cut into approx. 5 mm thick slices. Chop the garlic. Mix both with olive oil and set aside.
Cut the zucchini into slices, the bell pepper into pieces and the green onion into half rings.
The Dutch Oven can now be filled. First line the bottom with the bacon. Layer one layer each of potatoes, zucchini, paprika and onions and season everything well with salt, pepper and paprika powder. Repeat this process, always layering each ingredient twice, and seasoning again. Put the rosemary sprigs on top and then put the chicken legs on top.
Be careful not to let the chicken legs come into contact with the lid, otherwise they will burn. Here you may have to take a little less when layering vegetables.
Put the lid on and put the Dutch Oven in the coals for 1.5 hours (with my 4.6 liter pot, I use 5 below and 10 above). Alternatively, place in the preheated gas grill or oven at 180 ° C.
Tip: Tilt the lid for the last half an hour so that water vapor can escape and add a few coals. This will make the chicken legs nice and crispy.
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