Preheat oven to 200 ° C O / U heat. Line the baking sheet with baking paper and sprinkle lightly with coarse sea salt and wild garlic, your own mixture.
Wash the potatoes, whole or halved, depending on the size, and place on the baking sheet. Sprinkle rosemary needles and a little more salt over them.
Wash the chicken legs and pat dry. A mixture of salt. Make the pepper and paprika, add a little olive oil and stir well. Rub the thighs well all around. Then place the legs on the tray between the potatoes and bake in the oven for about 45 minutes. Depending on the size of the thighs, it can take longer to cook.
In the meantime, clean and wash the vegetables and cut them into long strips. Prick or halve the tomatoes, depending on the size.
Place the vegetables on the baking sheet with the potatoes and thighs for the last 25 minutes before the end. Drizzle with the meat stock that has formed on the baking tray.
Arrange the chicken legs on plates with the vegetables. This is actually a rather summery dish. But today it went well with the summer temperatures. But also tastes good at any other time of the year.