Season the chicken legs with salt, black pepper, curry and put them in an oven dish.
Peel the potatoes, cut them coarsely, as you would for frying, and distribute among the meat.
Sprinkle with oil and oregano. Pour on the chicken broth, cover the oven dish with aluminum foil and bake 40 min. in a preheated 356°F (180 °C) oven.
Take them out, remove the foil and bake for another 20 min. to a golden crust.