Mix all the spices for the chicken legs with the olive oil and smear the mixture over the meat, rubbing it in well with your hands.
Put the chicken legs in a tray, pour on the broth and put in a preheated 338°F (170 °C) oven for 40 min. to bake lightly.
Keep an eye on them, if they start getting too crispy on top, cover with aluminum foil.
Wash and chop the vegetables, take the tray with chicken legs out and pour in the peas, along with the juice from the jar, the veggies, tomatoes and salt to taste.
Cover the tray with foil and put in the oven for 30 min., then remove the foil and bake another 10 min.
Sprinkle with parsley or dill at the end.