Chicken and Vegetables Casserole

900 g Chicken legs
200 g Green beans
250 g Potatoes
250 g carrots
200 g Onions
300 g Tomatoes
1/2 tablespoon tomato paste
2 to 3 tablespoons Fresh lemon juice
2 tablespoons olive oil
2 glasses of water
Salt, pepper and thyme powder for seasoning
Directions
To prepare, first clean the green beans and cut knuckle-sized. Peel the onions, carrots, and potatoes and slice, 2 cm thick.
Grizzle a frying pan with drops of olive oil. Add tomato paste and sauté the chicken 1 minute for each side. Add the rest of the ingredients. Allow to boil and cook 1 hour over low flame till ready. Serve with bread. Bon Appetit!