Baked Chicken Legs with Green Beans and Tomato Sauce

Brush the chicken legs with melted butter and season with salt and pepper. Place the chicken legs in a roasting pan and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35 minutes.

Rinse the green beans, trim and cook in boiling salted water for about 8 minutes. Drain, rinse with cold water and drain.

Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut the pulp into small cubes.

Peel the onion and chop finely. Heat 3 tablespoons olive oil in a pan and saute the onion until soft. Add the tomatoes, 1 tablespoon parsley, orgeano and thyme, and simmer for about 10 minutes. Season with salt and pepper.