Chicken drumsticks on a bed of vegetables in a Roman pot

Ingredients for 2 servings:

• 2 chicken legs, with back part
• 1 onion(s), diced
• 1 garlic clove(s), chopped
• ½ red bell pepper(s), diced
• ½ bell pepper(s), yellow, diced
• 1 small zucchini, diced
• 1 bunch marjoram
• 100 ml broth
• 1 small can of tomato puree
• Salt and pepper, paprika powder
• 1 bunch of spring onions, cut into 2 cm long pieces
• 1 small can of corn

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious and healthy

Soak the Römertopf in cold water for 10 minutes. Add the diced onion, garlic, bell peppers, and zucchini to the soaked Römertopf with the vegetable stock and the passata and mix together. Season with salt and pepper. Rinse the chicken thighs under running cold water and then pat dry. Season with salt, pepper, and paprika and place on top of the vegetables. Close the Römertopf and place in a cold oven. Preheat the oven to 200°C and cook for 75 minutes. After about 60 minutes, remove the chicken thighs from the pot. Mix the corn and spring onions into the vegetables. Return the thighs to the pot and finish cooking uncovered.