Crispy chicken drumsticks from the tray

Ingredients for 8 servings:

• 12 chicken legs (250 g each)
• 2 bunches of thyme
• 4 sprigs rosemary
• 3 garlic cloves
• ¼ liter of oil
• salt and pepper
• 1 ½ kg potatoes, small
• 1 kg zucchini
• 300 g onion(s)
• ¼ liter vegetable broth
• 150 ml white wine
• 500 g tomatoes, small

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with zucchini, potatoes and tomatoes

Cut the chicken thighs in half at the joint. Pluck the thyme and rosemary from the stalks, and press the garlic. Mix both with oil and pepper. Cover and marinate the chicken pieces for 3 hours (preferably overnight). Peel the potatoes. Trim the zucchini and cut into pieces. Peel the onions and cut into wedges. Drain the chicken thighs and place them on a high-sided baking sheet. Toss the potatoes and onions in the herb marinade and spread them out on the sheet. Season everything with salt and pepper. Roast in a preheated oven at 200°C on the second rack from the bottom for a total of 1 hour. Gradually add the vegetable stock and white wine. Toss the zucchini pieces in the marinade and add them to the chicken thighs after 30 minutes. Score the tomatoes crosswise and place them on the baking sheet with the chicken thighs after 45 minutes. Move the baking sheet from the second rack from the bottom to the second rack from the top. Increase the heat to 225 degrees and finish cooking.