|800 g||Chicken legs|
|2 tbsp||Olive Oil|
Chicken legs in the Römertopf are braised in their own juice, which makes them very aromatic and juicy. Fill the lid of the Römertopf with water and set aside. Cut the vegetable onion into sticks. Pour into the lower part of the Römertopf. Cut garlic cloves into fine slices and add. Spread thyme twigs over them. Rinse and dry chicken legs. Season olive oil with salt and smoked paprika powder. Brush chicken legs with it. Put them on the onions. Drain water. Put the lid on. Put the chicken legs in the Roman casserole on the middle shelf in the cold oven. Braise for 60 minutes. Remove the lid from the Roman casserole. Brown the chicken legs for another 15 minutes.