Cut the garlic bulbs in half horizontally. Roughly chop the rosemary sprigs. Peel the potatoes and cut into quarters lengthways. Preheat the oven to 200 °C. Season the chicken drumsticks all over with both types of paprika powder, salt and pepper. Heat the oil in a large roasting tin and sear the chicken drumsticks all over. Add the garlic bulbs, rosemary, potatoes, olives and almonds to the meat in the roasting tin and pour in the white wine and soup. Season with salt and pepper. Cover and cook in the oven for approx. 35 minutes. Then remove the lid and cook uncovered for a further 20 minutes.
Serve the dish garnished with parsley.