-
1
Preheat oven to 425 F (220 C)
-
2
Bring a pot of water to a boil.
-
3
Add whole potatoes and yam; reduce heat to medium and cook for 7 minutes or until barely pierceable.
-
4
Drain, cut into quarters and set aside.
-
5
Spread oil over bottom of roasting pan.
-
6
Add chicken legs, potatoes and yams, more-or-less in a single layer (a little overlapping is fine).
-
7
Fit onion, garlic and green pepper in empty spots.
-
8
Distribute tomatoes over everything.
-
9
Stir together boiling chicken stock, lemon juice, paprika, oregano, sugar, salt and pepper.
-
10
Pour one-half of mixture evenly over the chicken and vegetables (reserve the rest of the stock).
-
11
Cover roasting pan.
-
12
Bake undisturbed for 30 minutes.
-
13
Remove pan from oven.
-
14
Toss and turn vegetables and baste chicken with the juices.
-
15
Return to oven and bake, uncovered, for 15 minutes.
-
16
Remove from oven and reduce oven temperature to 350 F (180 C).
-
17
Bring the remaining stock to a boil; pour over chicken and stir in.
-
18
Return to the oven and let bake, uncovered, for 30 to 45 minutes or until the sauce is reduced and the chicken is falling off the bone.
-
19
Remove from oven and let rest, covered, for 5 to 10 minutes.
-
20
Garnish with parsley and serve.
