Chicken with oven-baked vegetables

Ingredients for 2 servings:

• 2 chicken legs
• 2 large sweet potatoes
• 2 large potatoes
• 1 large onion(s)
• 1 large carrot(s)
• olive oil
• 1 clove(s) garlic
• Rosemary, fresh or dried
• Salt
• pepper
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 30 minutes

Peel the onions and cut into large slices. Wash the potatoes and carrot, but do not peel them, and quarter them. Place everything in a large storage container, then add the olive oil, rosemary, salt, and pepper, and mix well. Crush the garlic and mix well again. Cover and let stand for 3 hours, shaking the container occasionally. Preheat oven to 200°C. Cook the chicken thighs until the meat is whitish, or until completely thawed if frozen. Spread a little oil on a large baking tray, place the chicken thighs on the tray, and drizzle with a little oil, then season with salt, pepper, and paprika. Place the tray on the middle rack of the oven. After 15 minutes, spread the vegetables on top with the oil. Cook in the oven for 1 hour, turning the thighs every 15 minutes, until the chicken and vegetables are deliciously crispy.