Baked Chicken Legs with Crispy Potatoes and Herbs

Preheat the oven to 190°C (approximately 375°F).

Rinse the potatoes and cook in a pot of boiling salted water until easily pierced with a fork, about 25 minutes. Drain, rinse under cold water and drain again.

Rinse the chicken and pat dry. Transfer to a bowl and sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, the paprika and 5 tablespoons of oil. Toss well to coat.

Place the chicken on a parchment-lined baking sheet, and bake until cooked through, about 30 minutes.

Rinse the tomatoes and slice. Heat 2-3 tablespoons of oil in a large skillet. Cut the potatoes into bite-sized pieces and saute, tossing occasionally until golden brown.

Stir together the herbs, salt and pepper.