For the chicken legs on herb apples, rinse the chicken legs under cold running water and rub dry. Stir pepper, fennel seeds, salt, mustard, honey and olive oil to a marinade and brush the chicken legs with it.
Preheat the oven to 200 degrees.
Remove the skin from the apples, cut out the core with an apple corer and cut the apples into slices or rings about 1 cm thick. Line an ovenproof dish with them.
Rinse the kitchen herbs, toss dry, pluck the leaves from the coarse stems and chop coarsely. Remove the skin from the onion and cut into strips. Peel the garlic clove and cut into fine slices.
Mix the garlic, kitchen herbs, onion, cider and olives, season with salt and spread evenly on the apples in the mold. Place the chicken drumsticks on top. Place the pan in the center of the oven and bake the chicken drumsticks for about thirty-five minutes, turning once to the other side.
Finally, briefly turn on the grill and let the skin of the chicken legs get nice and crispy.