Summary

Ingredients

• 4 chicken legs
• salt and pepper
• 1 kg potato (s)
• 1 zucchini
• 2 tomato (s)
• 1 leek
• 2 onions)
• 1 red pepper (s)
• 1 fennel
• 250 ml chicken broth

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Instructions

1. Season the chicken legs with salt and pepper and place on a prepared baking sheet. Place in the preheated oven at 200 degrees.
2. In the meantime, cut the vegetables into narrow strips and sauté in olive oil (approx. 10 minutes). Peel the potatoes and cut into pieces approx. 1 cm thick.
3. After about half an hour, take the chicken legs out of the oven. Now place the steamed vegetables around the chicken on the baking sheet. On top lie the potatoes, sprinkle them with a little salt. Now distribute about 250 ml of chicken stock over the baking sheet. Put the tray back in the oven for about 1 hour, until the chicken legs are cooked through.