Poultry: Marinated Roasted Chicken Legs with Baked Potatoes

Wash and pat dry the chicken legs and place in a sufficiently large freezer bag.

Grind the oregano, sage, thyme, rosemary and paprika powder in a mortar with a pinch of salt. Mix with olive oil and pour over the chicken pieces. Now distribute this paste so that the chicken legs are moistened all around. Let it steep in the refrigerator for five hours.

Scald the tomatoes briefly with boiling water, let stand for three minutes and then peel, remove the stem and quarter.

Peel the onion and garlic, cut the onion into rings and the garlic into slices.

Heat the oil in a large pan and sear the pieces of meat on both sides and then layer them in a roasting pan.

Fry the onions and garlic in the same fat. Pour some water into the marinating bag and dissolve the marinade. Now pour on the onions.

Now add all of this to the meat in the roaster and distribute the tomato quarters in it. Close the roasting pan and roast for about 1 hour at 190 degrees Celsius.

Peel the potatoes and quarter them lengthways, wash and spin dry in a clean kitchen towel. Put in a bowl, pour oil over it, add paprika and curry and don't forget the rosemary needles. Mix everything together well, cover the bowl and let it steep for half an hour.

After an hour, open the lid and add the peeled and roughly quartered mushrooms. Season with meat stock, salt and pepper and put back in the oven.

Now distribute the potatoes on a baking sheet and put them in the oven.

Fry the meat and potatoes together for half an hour at 190 degrees Celsius and bake.

Preheat the plate, distribute the meat on it, season the sauce to taste again, salt the potatoes and add to the meat and serve with the sauce.

* Link to Spice Mixtures: Meat Broth Concentrate