Garlic Chicken Legs with Potatoes

Coat the washed and dried chicken legs with a marinade made from the garlic, soy sauce, mustard and wine stirred together with a little salt and black pepper. Cover the legs and leave them to marinate for 1 hour. Peel and cut the potatoes directly into a greased baking tray. Distribute the legs among them and pour over the marinade. Sprinkle everything again with salt and black pepper and add 100 ml water or wine. Put the dish to bake for about 1 hour in a moderately heated oven. Serve with chopped fresh green onion.