Summary

Ingredients

• 6 chicken legs
• salt
• pepper
• 6 lemon (s)
• liter ⅛ olive oil
• 4 bulbs garlic
• 1 clove garlic
• 1 kg potato (s)
• 4 sprigs rosemary
• 10 leaves sage
• 15 basil leaves
• 600 g cherry tomato (s)
• 125 g olives, dried black
• 8 sprigs thyme
• 2 pinches chili powder

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Instructions

1. Wash the chicken legs and pat dry, rub all over with salt and pepper.
2. Squeeze 4 lemons (makes 1/8 l of juice), add the same amount of olive oil (1/8 l) and about 1 teaspoon of salt. Mix the liquid until it has a creamy consistency.
3. Place the chicken legs in a baking dish so that they just fit inside. Pour the marinade over it. Spread 3 sprigs of rosemary and 10 sage leaves in it and chill for at least three hours (I`ve let them steep for two days and turned three times).
4. Preheat the oven to 250 degrees.
5. In the meantime, peel the potatoes and cut into 1 - 1.5 cm cubes. Heat a pan with 4 tablespoons of olive oil and fry the potatoes covered over medium heat for 15 minutes. Turn every 5 minutes.
6. In the meantime, finely chop the needles of a sprig of rosemary, the leaves of the sprigs of thyme (can also be lemon thyme) and a clove of garlic. Remove the potatoes from the oven, season with plenty of salt and pepper, sprinkle with 2 knives of chilli, mix with rosemary, thyme and garlic and set aside.
7. Now halve or quarter the tomatoes, depending on their size, and remove the seeds from the dried olives by halving (please do not use olives pickled in oil or other brine, they will adversely affect the taste of this dish).
8. Now place the chicken legs together with the marinade, sprigs of rosemary and sage leaves in a baking sheet. Halve the 4 unpeeled garlic bulbs crosswise and place between them, then add the tomatoes and olives and finally distribute the fried potatoes between them. Press the olives a little under the ingredients (hide), otherwise they will quickly become crusty in the oven.
9. Put in the oven and fry for 20 minutes. Then switch the oven to 220 degrees circulating air, cover the chicken legs with two slices of lemon each and let sizzle for another 25-30 minutes.
10. Take the tray out of the oven, sprinkle everything with finely chopped basil leaves and serve.
11. If you want to make it even more sophisticated, take half of the garlic cloves from the bulbs, mix them with the marinade and use the magic wand to make a sauce with the addition of chicken broth or / and white wine, or add a baguette and the guests press the garlic cloves on it and salt it a little. It`s up to the imagination.