Summary

Ingredients

• 4 chicken drumsticks, approx. 250g each
• salt and pepper
• 10 tablespoon olive oil
• 3 onion (s)
• 4 clove (s) garlic
• 1 kg potato (s), new (triplets)
• 3 sprigs rosemary
• 5 stalk / s thyme
• 5 beefsteak tomato (s), approx. 200g each
• 100 g olives, pitted, sort as desired
• 2 large chilli pepper (s), red
• 2 tablespoon sugar, brown

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Instructions

1. Preheat the oven (electric stove: 200 ° C, convection: 180 ° C).
2. Divide the chicken legs into upper and lower legs and rub salt and olive oil all around. Put the chicken pieces in a roaster or large casserole dish in the oven (middle rack). Total cooking time approx. 60-80 minutes, depending on the oven.
3. Peel the onions and garlic. Cut the onions into thin wedges and the garlic (except for 1 clove) into thin slices. Wash the potatoes and cut in halves or quarters depending on the size. Wash the herbs, pat dry and chop, mix with the potatoes, the other ingredients, 4 tablespoons of oil and salt. After 15 minutes of roasting, distribute around the legs.
4. Wash and quarter the tomatoes, add to the legs and potatoes together with the olives after another 40 minutes.
5. For the chilli paste, core the chilli peppers, finely chop the garlic and chilli and mix with 4 tablespoons of oil and 2 tablespoons of brown sugar (or mortar / puree). About 15 minutes before the end of the roasting time, drizzle the chicken and, if you like, the vegetables. Season everything again vigorously with salt and pepper and serve on deep plates.