How to make
I arrange the cleaned and washed chicken legs in a baking pan, I season them with the spices and mustard (without spearmint and lovage).
I pour the beer and put it in the oven at 430°F (220°C) until ready, by pouring the sauce from the baking pan over the legs from time to time.
If necessary, I add a little water or beer so that there is enough sauce.
When they are almost done, I add beans into the baking pan, add the tomatoes, stir and season with spearmint and lovage. If necessary, I add salt and water.
Put it back in the oven and roast the beans with chicken for another ten minutes.
The roasted chicken legs with beans served with rye bread.
