Remove the stems from the kitchen herbs, peel the garlic cloves and cut them into thin slices. mix everything together with the olive oil and let it sit for at least 5 hours.
Rinse the potatoes, peel them and cut them in half, coarsely chop the peels. Coat a baking tray with a tiny bit of oil, season the potatoes with salt and place them with the cut side on the baking tray, spreading the shallots evenly over them.
Cut the chicken, duck and rabbit legs in half at the joint. Season with salt and pepper and add to the potatoes. Place everything together in the oven preheated to 200 °C. Form.
Pass the herb oil through a sieve and brush the legs with it from time to time. Meanwhile, rinse the zucchini and cut into 1 cm slices.
After 20 min cooking time, place the two washed and also seasoned quails together with the zucchini slices in the stove form.
Cook for another 20 minutes, brushing them with oil every now and then.
Then reduce the heat to 180 °C and add the washed and roughly diced tomatoes together with the sieved herbs.
After another 20 minutes, the roast is ready.
Our tip: It is best to use fresh herbs for a particularly good aroma!