Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 3 large chicken legs with back part
- 750 g potato (s)
- 3 tomato (s)
- 3 onion (s)
- Salt and pepper, whiter
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Water a small Roman pot.
- Rub the chicken legs well with salt, pepper and lots of paprika. Peel the potatoes and cut into large pieces. Wash the tomatoes, quarter them and remove the stalks. Peel and quarter the onions.
- Mix the potatoes with tomatoes and onions and place them in layers in the Römertopf. Sprinkle each layer with salt and pepper. Place the chicken legs on top, with the flat side facing down.
- Put the lid on and place the pot on the lowest rail in the cold oven. Set to 200 ° C (top / bottom heat) and cook for 2 hours.
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