Cut the potatoes and chicken legs into small pieces.
Slice the garlic, put it in the chicken leg, put enough Orleans, and put less in the potato bowl. Pour olive oil into the chicken leg, a little salt, stir well, and marinate for 1 hour.
After pickling, put the baking tray on tin foil, evenly spread the bottom of the pan, and spread the chicken leg on the top of the potato, sprinkle with cumin, sesame.
Place the chicken legs in a preheated oven at 220 degrees for 25-30 minutes.