Chicken thighs with potatoes and garlic

Ingredients for 4 servings:

• 4 chicken legs
• 1 kg potatoes
• 2 large onions
• 2 bulbs of garlic
• 2 sprigs rosemary
• 100 ml white wine
• 200 ml cream
• some olive oil
• salt and pepper
• 150 ml Ajvar
• 2 chili peppers, chopped
• 1 tsp paprika powder, (Allspiceón de la Vera)
• 1 lemon peel
• 2 tbsp honey
• 1 tsp marjoram
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

Mix the ingredients for the marinade and rub it into the chicken thighs. Let it rest in the refrigerator for at least 3 hours, or preferably overnight. Peel the potatoes and onions, cut them into 5 mm thick slices and place them in a roasting pan. Sprinkle with salt and pepper. Add the rosemary, garlic (as a whole peeled clove or halved bulb), and olive oil and mix everything well. Place the marinated chicken thighs on top and baste with the white wine and cream mixture. Roast at 180°C on the lower rack, then on a higher rack for a total of about 90 minutes. When the potatoes are tender, remove the roasting pan from the oven. If the chicken thighs are getting too brown, cover the roasting pan with aluminum foil. Remove the aluminum foil for the last 10 minutes.