Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Halve the chicken legs at the joint and remove their skin. Place the chicken into a pot and cover it with water, just enough to cover the chicken, do not fill the pot. Chop the carrots into slices about ½ cm/ 0.2 inch and give them to the chicken as well. Bring to a boil and boil for 3 minutes. Remove from the heat.

Take the chicken and the carrots out of the cooking liquid but reserve the liquid. Place the chicken parts and the carrots into a casserole dish.

Slice the onions, bell peppers, and garlic. Add them to the casserole dish as well and arrange them between the chicken parts. Add the bay leaves as well.

Take two large soup ladles from the chicken cooking liquid and place them into a small bowl. Stir in the dry savory, vegetable or chicken stock powder or cube, tomato paste, salt, and pepper. Pour this mixture into the casserole dish. Pour the oil over the chicken as well.

Use the remaining poaching liquid for making a soup or a stew, for instance.

Place the casserole dish into the hot oven and bake for about 1 hour and 10 minutes or until the chicken is cooked through and the vegetables are soft. Turn the chicken parts after 30 minutes and don't forget to baste the chicken with the cooking juices from the casserole dish a few times in between.

Serve with mashed potatoes or white bread and white cabbage salad.