Season the chicken drumsticks all over with salt and paprika. Fry in an oiled, coated casserole dish in a preheated oven at 200 ° C for about 1 hour.
Peel the onions and cut into wedges. Peel, wash and roughly dice the carrots. Heat the olive oil in a pan and sauté the onions and carrots for about 5 minutes. Deglaze with red wine, bring to the boil and simmer for about 2 minutes. Add the tomatoes and their juice and roughly chop. Bring to the boil and simmer uncovered for about 10 minutes. Season to taste with oregano, salt, pepper and a little sugar.
For the gremolata, wash the lemon with hot water, rub dry and peel off the peel thinly. Peel and finely chop the garlic. Wash the parsley and basil, pluck the leaves off and chop finely. Mix everything.
Pour the hot sauce over the legs and simmer for about another 15 minutes. Take out and sprinkle with gremolata. A saffron risotto or ciabatta tastes good with it.