1)  Make the chicken rub: combine the garlic powder, onion powder, sugar, oregano and season with a good dash of pepper and salt.

2)  Place the chicken legs in a large oven dish and coat them on both sides with the olive oil. Then sprinkle with the rub.

3)  Peel the carrots and onion. Slice the carrot into sticks, chop the onion into quarters. Don’t peel the garlic.

4)  Transfer the seasoned chicken legs to a plate for now. Choose an oven safe baking dish. Add the onion, carrots, lemon and garlic to it. Season with pepper and salt. Also add half a cup (120 ml) of water.

5)  Place the chicken legs on top of the vegetables. Cover with aluminium foil.

6)  Put the chicken in a preheated oven at 300°F (150°C) for 1 hour. Then remove the foil and turn the heat up to 425°F (220°C). Also add the olives to the dish.

7)  Bake the chicken for another 35 minutes. In the end remove the chicken from the oven. Let it rest for another 10 minutes at room temperature.

8) Then put the chicken legs onto plates and add the vegetables. Drizzle with the remaining sauce and serve.