Summary

Ingredients

• 12 chicken leg (s) (250 g each)
• 2 bunches thyme
• 4 stems rosemary
• 3 clove (s) garlic
• 0.25 liter ¼ oil
• salt and pepper
• 1 ½ kg potato (s), small
• 1 kg zucchini
• 300 g onion (s)
• 0.25 liter ¼ vegetable stock
• 150 ml white wine
• 500 g tomato (s), small

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Instructions

1. Cut the chicken drumsticks at the joint. Pluck the thyme and rosemary from the stalks, press through the garlic. Mix both with oil and pepper. Cover the chicken and marinate for 3 hours (better overnight).
2. Peel potatoes. Clean the zucchini and cut into pieces. Peel the onions and cut into wedges. Drain the chicken legs and place on a high-sided baking sheet. Turn the potatoes and onions in the herb marinade, spread on the tray. Salt and pepper everything.
3. Fry in the preheated oven at 200 degrees on the 2nd rack from the bottom for a total of 1 hour. Gradually pour in the vegetable stock and white wine. Turn the zucchini pieces in the marinade and add to the chicken legs after 30 minutes.
4. Score the tomatoes crosswise and after 45 minutes place them on the tray with the chicken legs. Slide the sheet metal from the 2nd rail from below onto the 2nd rail from above. Turn the heat up to 225 degrees and cook to the end.