Wash and halve the potatoes. Wash chicken legs and pat dry. Mix oil with salt, pepper and 1 teaspoon sweet paprika. Mix with potatoes and legs on the fat pan of the oven.
First roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes.
Clean and wash the peppers and zucchini. Cut the bell peppers into pieces and the zucchini into thick slices. Wash the tomatoes. Peel garlic. Wash thyme, remove leaves.
Add paprika, zucchini, garlic and thyme to the chicken legs on the fat pan. Season with salt and pepper. Fry everything else for about 30 minutes. Add the tomatoes after about 15 minutes and fry.
Season oven vegetables and potatoes again with salt and pepper if necessary. Arrange everything. Sour Cream tastes good with it.