Heat the olive oil and braise the chicken legs briefly on both sides. Then add the finely chopped and cleaned onions, carrots and peppers. Once they soften, pour in hot water, add salt and black pepper and boil until the meat is cooked.
Take the boiled meat out and transfer it to a pot, put the kritharaki in the leftover broth from the boiling and boil on medium heat for 5-6 min.
Transfer the softened kritharaki and vegetables over to the chicken legs, pour on the remaining broth and bake in a preheated 374°F (190 °C) oven until the chicken legs are fully baked.
It's best to have more broth left over in the oven dish because after it cools, the dish thickens quite a lot. Before serving, sprinkle the servings with finely chopped fresh dill or basil.