Peel garlic and chop finely, rub lemon peel finely and squeeze out the juice . Make a paste with oregano , garlic , lemon peel, pepper powder and 70 ml of oil to and add salt. Spread chicken legs with this mixture and marinate 2-3 hours in refrigerator.
Preheat oven to 180 ° C .
Halve potatoes and cook in salted water until tender. Then place potatoes in an oiled roasting tin . Cut peeled onion and peppers into pieces and add to the potatoes . Drizzle with the remaining oil and salt .
Place chicken thighs with the skin side upon it and sprinkle with sherry. Cook on the middle shelf . Cutting salami in about 5 mm thick slices and add with the soup after 25 minutes to the chicken legs . Roast for another 15 minutes until the chicken is golden brown and tender.