Ingredients

4 bone-in chicken legs
Salt, pepper, red paprika powder, curry powder
1.5 kg yellow potatoes
800 g shallots
Optional: 2-3 cloves garlic
250 ml vegetable oil
Juice of three lemons
250 ml white wine
200 ml heavy cream
150-200 g crumbled feta cheese
Fresh thyme

Preparation

Peel the potatoes and cut them into large chunks. Peel the shallots and, if using garlic, crush or thinly slice it.
Combine potatoes, shallots, oil, lemon juice, and wine in a large bowl. Toss well and let the mixture marinate for 2–3 hours.
Season the chicken legs with salt, pepper, paprika, and curry powder. Sear them in a hot pan until browned, then transfer to a large, deep baking pan.
Add the marinated potatoes and shallots to the pan, along with 4 tablespoons of the marinade.
Bake in a preheated oven at 180°C for 60–90 minutes, checking occasionally. If the pan looks dry, add a little water.
Ten minutes before the end of cooking, pour over the cream and sprinkle with crumbled feta and thyme leaves.

Serve with a fresh green salad. The marinated potatoes take a while to cook, so I recommend 60–90 minutes rather than the shorter 45–60 minute range. If you want to speed things up, briefly microwave the potatoes before baking.