Recipe for baked chicken and potatoes with sauce

This recipe offers a classic and comforting dish: baked chicken and potatoes with a savory sauce, designed for ease of preparation and maximum flavor. The method ensures that the chicken and potatoes cook slowly in the oven, intensifying their taste and making the dish a reliable favorite for both busy weeknights and larger gatherings.

The recipe calls for 600 grams of boneless chicken thighs or breast, cut into pieces, and four medium potatoes, sliced into wedges. For the sauce, you'll need one tablespoon of tomato paste, half a tea glass of vegetable oil, three cloves of minced garlic, one cup of hot water, and a teaspoon each of salt, oregano, red pepper flakes, and black pepper. Sliced green peppers and a tomato are also used for topping.

Preparation involves mixing the sauce ingredients until smooth in a large bowl. Then, combine the chicken pieces and potato wedges in a baking dish, pour the sauce over them, and mix thoroughly to ensure even coating. Arrange the chicken and potatoes evenly in the dish, and top with the sliced tomatoes and peppers. Cover the dish with parchment paper that has been lightly dampened, and bake in a preheated oven at 190°C (375°F) for 30 minutes. After this initial baking period, remove the paper and continue baking for another 15 minutes, or until the chicken is golden brown and the potatoes are tender. Serve hot.