Place the chicken legs in a bowl and season them with sea salt, freshly ground pepper, onion powder, vegetable mix and thyme. Also, I seasoned it with sweet paprika cream, honey and sunflower oil.
We go to hand massage very well because spices must get into the meat. After that, if you want, you can put them in the refrigerator for an hour so that the legs absorb all the flavours better.
Take a glass casserole dish, pour a little sunflower oil on the bottom and place the chicken legs. Over them, put the slices of peppers and sprinkle with a bit of sunflower oil on top.
Pour a glass of beer into the tray, cover it with aluminium foil and put it in the preheated oven at 180 C (356 F) fan for half an hour.
Remove the foil and put the bowl back for ten minutes to evaporate from the liquid. Pour the chopped canned tomatoes over the chicken legs and return the dish to the oven for another twenty-five minutes at the same temperature.
Raise the temperature to 200 C (392 F) and leave it for another twenty minutes.
Serve only with a wild rocket salad and a cold beer, and you will have a perfect dinner.
Tips If you do not want to waste time cooking the side dishes, you can clean and slices 4-5 potatoes that you put in the tray near the chicken legs. They'll be delicious!