Heat oven to 180 °C.

Peel onion and chop finely. Cut bell pepper lengthwise, remove core and slice thinly. Slice garlic. Halve each chicken leg and season with salt and pepper.

Heat oil in a skillet, add legs, and fry for 2–3 mins each side on medium heat. Then, put aside.

Do not clean skillet. Add chopped onion and stir-fry with remaining gravy for 1.5 mins on medium heat. Next, add pepper, sliced garlic, canned tomatoes, rosemary, oregano, and thyme. Stir-fry for 2 mins. Pour two cups of water and boil for another 10 mins on medium heat. Now, grab a roasting pan or a baking dish.

Season sauce with salt and pepper, add raw pasta, and put skillet aside. Move sauce and pasta onto a roasting pan, top with fried chicken legs and place in preheated oven. Roast for 20 mins at 180 °C. After 20 mins, turn the heat up to 220 °C and roast for another 10 mins.