Preheat the oven to 200 degrees. Wash the chicken legs and rub them with roast chicken salt. Put them in a baking dish and sprinkle 2 tablespoons of butter flaky.
Add 4 tablespoons of water and roast in the oven for 45 minutes until crispy. Boil the rice in 1 l of water until the water has evaporated. Then add the peas and cook for about 2 more minutes.
Add 2 tablespoons of butter and stir well.
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