Step 1: Prep and Preheat

Preheat your oven to 375°F (190°C). Lightly grease a large roasting pan or baking dish to ensure the potatoes do not stick during the roasting process.

Step 2: Season the Vegetables

Place your sliced potatoes and onions into the prepared baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with paprika, oregano, salt, and black pepper. Toss thoroughly until everything is evenly coated.

Step 3: Arrange the Protein

Spread the potato and onion mixture into a single, even layer at the bottom of the dish. Arrange your chicken thighs on top, making sure they are skin-side up so the heat can crisp the skin slightly.

Step 4: Prepare the Sauce

In a small mixing bowl, whisk together the tomato paste, 1 tablespoon olive oil, chicken broth, minced garlic, paprika, oregano, salt, and black pepper until the mixture is smooth and fully combined.

Step 5: Coat and Bake

Pour the sauce evenly over the chicken and vegetables. Ensure the chicken is coated well to lock in moisture. Place the dish in the oven and bake uncovered for 55–65 minutes.

Step 6: Baste and Finish

About halfway through, use a spoon to drizzle the pan juices over the chicken. Once the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C), remove from the oven. Let it rest for 5 minutes, garnish with parsley, and enjoy your healthy saucy baked chicken and potatoes.

Pro Tips

• Slice your potatoes into uniform rounds to ensure they all cook through at the same rate.
• Do not crowd your baking dish; if the pieces are too close, the potatoes will steam rather than roast.
• If the chicken skin browns too quickly, loosely tent the dish with aluminum foil for the final 20 minutes.
• Always use an instant-read meat thermometer to ensure your chicken is fully cooked through at 165°F.