Chicken in the Dutch oven with fragrant potatoes

Wash the chicken legs, spread them out on the lid of the Dutch oven and season with salt, pepper, oregano, curry powder and paprika. Rub them so that the spices are distributed evenly.

Place them at the bottom of the Dutch oven and then, using a spoon, spread the mustard.

Place the quartered potatoes on the lid without rinsing it. Season with salt and pepper, a little oregano and mix. Spread them on top of the chicken.

Chop the rest of the vegetables on top and after seasoning with salt and pepper pour the lemon juice and the oil over them, rinse the lid with the water and add that into the pot.

Cover with the lid and bake in a preheated oven at 200°C for about 2 hours. Check from time to time so that it doesn't get dry and if necessary add a little water.

When the two hours have passed open the lid and carefully remove the chicken. Mix lightly shaking the pot and place the chicken on top. Grill a little so that it gets golden brown.