|3 tbsp||Olive Oil|
|Pepper & Salt|
For chicken ratatouille from the tray, first preheat the oven to 180° C convection oven. Remove the visible fat from the chicken legs. Season 2 tablespoons of oil with pepper, salt and paprika powder. Brush chicken legs all around. Place on a baking tray. Push the tray onto the second rail from above into the oven. Bake for 15 minutes. For the ratatouille, first cut the courgette and eggplant into slices and halve. Season with salt and leave to stand for a few minutes. Cut the peppers into large pieces. Cut the onions into sticks. Halve the garlic. Cut tomatoes into eighths. Dry the zucchini and aubergines with kitchen paper. Mix ratatouille with 1 tablespoon of oil. Season with pepper, salt, finely chopped rosemary and thyme. Spread the ratatouille on a baking tray. Slide on the second rail from below into the oven. Bake the chicken and ratatouille for another 30 minutes. Mix the ratatouille from time to time.