Preheat oven to 400F.

In a small food processor or blender, add the quartered onion and the garlic cloves. Pulse for a few seconds until they are pureed. Next, add the crushed tomato, olive oil, paprika, dried basil, dried oregano, dried parsley flakes, salt and black pepper. Pulse for 20 seconds until the mixture is combined. The result will be a thick, slightly grainy sauce. Set aside.

Peel the potatoes and chop them into 1-inch cubes. Wash and trim the green beans and leave them whole. Place the potatoes and green beans in a 9x13 baking dish. Dollop 2 tablespoons of the marinade over the vegetables, then sprinkle them with ½ teaspoon of salt. Mix to combine and spread out in the baking dish.

Place the bone-in chicken pieces on top of the vegetables and spoon all of the remaining marinade on top. Work the marinade into the chicken, making sure each piece is covered well. Spread the chicken out evenly over the vegetables.

Add 1 cup of water to the baking dish. Place it in the oven for 1 hour, uncovered.

After 1 hour, baste the chicken pieces with the juices that accumulated at the bottom of the pan. Check to ensure the chicken is cooked through (either cut one piece to ensure it is white and the juices run clear, or use a thermometer which should read 165F). Broil the chicken for 1 to 2 minutes to get extra colour on the skin. Remove and allow it to cool for 5 minutes.

Serve the chicken with a side salad, bread, or rice.