Summary

Ingredients

• 5 chicken legs
• 5 potato (s)
• 1 onion (s)
• 1 clove garlic
• 2 carrot (s)
• 1 head broccoli
• 0.5 can ½ tomato (s), chopped
• salt
• Vegetable broth
• oil
• water

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Instructions

1. Peel the carrots and cut into slices, divide the broccoli into small florets and cook them together in boiling water for 5-6 minutes. Peel the potatoes, onion and garlic and cut into wedges. Cut the chicken thighs into 2 parts.
2. In an ovenproof dish (baking dish or baking sheet), layer the potatoes, onions, garlic, carrots and broccoli in this order on the baking sheet. Place the divided chicken legs on top. Season with salt and vegetable stock and top with the chopped tomatoes and oil. Add a little water and cook in a preheated oven at 190 ° for 1 to 1.5 hours.
3. Tip:
4. Place a second sheet on top so that the surface does not burn. Pour in water from time to time.