Wash chicken legs, pat dry and place in a fat pan. Mix oil, some salt and pepper and brush the legs with it. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 50 minutes.
Meanwhile, wash the rosemary, dab dry and remove the needles from the stalks, except for a little garnish. Chop the rosemary. Clean and wash the potatoes and carrots. Dice potatoes, cut carrots into sticks.
Add the vegetables to the chicken legs after 10-15 minutes and sprinkle with salt, pepper and rosemary. Sprinkle chicken legs with lemon juice. Pour in the stock and braise together. Turn the vegetables from time to time.
Arrange chicken legs and braised vegetables on plates and serve garnished as desired with rosemary and lemon wedges.