If using chicken meat, cut it into portions. If using chicken legs, divide them into the upper and lower parts. Pour the olive oil in a cup, add black pepper, salt and paprika and stir. Smear this mixture thoroughly onto the meat.
Wash the vegetables, cut the onions into crescents, cut the potatoes into coarse pieces. Put the pieces of chicken in an oven dish, add the onions, potatoes and pour in the broth.
Put it in a preheated 356°F (180 °C) oven for 45 min. to crisp the meat. In my case, I used boiled peas from a can. If you have fresh peas, boil them ahead of time.
Take the oven dish with the chicken out of the oven, add the peas, sprinkle with savory and stir. Peel the garlic, slice the cloves finely and add them.
Cut 2 tomatoes into round slices and place them on top. I used cherry tomatoes, which I cut in half. Put the oven dish back in the oven for 15 min. at 356°F (180 °C). Finally, sprinkle with dill or parsley to taste.