Chicken Legs with Vegetables from Roman Pot

Summary

Ingredients

• 4 chicken legs
• 4 medium carrot (s)
• 6 medium potato (s)
• 1 vegetable onion (s)
• 2 medium tomato (s)
• 2 handfuls peas, frozen
• 300 ml vegetable stock
• salt and pepper
• Garlic powder
• Cayenne pepper
• Paprika powder
• parsley
• thyme
• rosemary

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Instructions

1. Water the Roman pot.
2. Mix a marinade for the chicken from the spices. The quantities, especially with cayenne pepper, can be varied depending on your taste. Alternatively, of course, you can simply use a ready-made mix of chicken spices.
3. Wash the chicken legs and rub the spice mixture on all sides. Peel the vegetables and potatoes and dice them if possible. Of course, other vegetables can also be used.
4. Put the potato and vegetable cubes in the Römertopf and cover with the broth. Spread the chicken legs on top.
5. At 220 ° C air circulation in a non-preheated oven, otherwise the Römertopf could crack, stew with the lid on for about an hour. Test the potatoes and continue to simmer until they are tender.
6. Remove the lid and leave in the oven for another 10 minutes to allow the skin of the chicken thighs to become crispy.