Summary

Ingredients

• 2 cloves garlic
• 6 teaspoons olive oil
• 2 teaspoons rosemary
• 2 teaspoons thyme
• 1 teaspoon oregano
• 4 sage leaves
• salt and pepper
• 2 shallot (s)
• 800 g potato (s)
• 4 small zucchini
• 8 beefsteak tomato (s)
• 200 ml tomato juice
• 4 skinless chicken leg (s)
• 4 slices ciabatta

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Instructions

1. Press the garlic, mix with the oil, herbs, salt and pepper, leave to stand for about 30 minutes.
2. Finely dice shallots, wash the potatoes thoroughly and cut in half. Cut the zucchini into slices. Scald tomatoes, peel, core and dice.
3. Sieve the oil, collect the herbs. Brush the baking sheet and chicken with the oil. Place the chicken and potatoes with the cut side down on the baking sheet and bake in the preheated oven (200 degrees) for about 40 minutes.
4. Halfway through the cooking time, stir together the zucchini, tomatoes, tomato juice and the herbs that have been collected, season with salt and pepper and add to the chicken legs. Serve with bread.