Pat the chicken legs dry and place them skin down in a baking dish. Cut the peppers, tomatoes and onions into strips and place around the chicken legs. Peel the potatoes, cut them into slices and also place them around the chicken.
Season everything with the spices. Pour a dash of oil and wine on the chicken legs, add a little water to prevent the chicken from drying out.
Cook at 180-200 degrees in the oven. After 40 minutes, turn the chicken thighs, season the skin with a little chicken spice and leave in the oven for another 15 - 20 minutes until the skin is nice and crispy.
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