To prepare chicken legs: to wash, remove excess fat, etc. to dry out. Season with salt and pepper. Use a sharp knife to make incisions along the bone. Try not to cut through. You should get "pockets".
You can use any greens you like. Finely chop the greens. Finely chop the garlic, of course you can skip through the press. In a separate bowl, mix the tomato sauce (ketchup), herbs, garlic, and spices. I add cumin and ground cardamom.
Fill the pockets with a teaspoon. If there is not enough space in the pockets, the filling can be distributed under the skin. Put in a cold oven. Turn on the oven for 180 C. The oils and flavors in the filling will open gradually, as they heat up, and permeate the chicken meat.