Roast Chicken Legs with Rosemary, Potatoes and Paprika
Place the chicken legs on a greased baking sheet.
Rinse the rosemary and shake dry, remove the leaves and chop finely. Rinse the potatoes and dice. Rinse the peppers, cut in half, remove seeds and ribs and cut into small pieces. Arrange the vegetables around the chicken legs, season with salt and half of the rosemary. Mix the olive oil with the remaining rosemary, season with salt and pepper and drizzle over the chicken legs. Sprinkle with paprika. Bake on the middle shelf of a preheated oven (200°C) (approximately 375°F) for about 45 minutes. Remove from the oven, and serve on warmed plates.