Marinated chicken thighs with vegetables and potatoes

Ingredients for 2 servings:

• 4 chicken drumsticks
• 2 garlic cloves
• some olive oil
• salt and pepper
• some oregano, dried
• some sweet paprika powder
• 2 sprigs of rosemary
• 2 stalks of savory
• 2 stalks of thyme
• 400 g potatoes
• 3 carrots
• ½ stalk(s) leek
• 2 stalk(s) Celery
• some white wine
• some basil

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

Pour a little olive oil into a bowl. Crush the garlic and add it to the oil along with salt, pepper, oregano, and paprika. Mix everything together and coat the thighs with it. Place the meat in a freezer bag and pour the remaining marinade over it. Distribute the rosemary, savory, and thyme between the legs. Let the thighs marinate overnight in the refrigerator. Dice the carrots, leeks, celery, and potatoes. Heat a little oil in a pan. Brown the thighs with the herbs on both sides. Add the vegetables and cook briefly. Deglaze with white wine. Simmer over low heat for about 20-25 minutes. Serve on plates and garnish with basil.