This Baked Chicken and Potatoes with Tomato Paste and Parsley is a classic, rich, and deeply flavorful Mediterranean-style traybake. Cut chicken pieces are tossed in a bold marinade made with tomato paste, minced garlic, fresh parsley, extra virgin olive oil, vibrant spices, and plenty of fresh lemon juice, then baked under a bed of sliced potatoes.
Slow-baked under foil so the potatoes absorb the lemon-garlic pan juices and then roasted uncovered for a crisp golden finish, this hearty all-in-one meal is perfect for a satisfying family dinner!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 60–65 minutes
- Servings: 4 portions
Ingredients
For the Main Base:
- 1 whole chicken (approx. 1.2 kg / 2.6 lbs), cleaned and cut into pieces
- 2–3 medium potatoes, peeled and cut into thick slices or wedges
For the Zesty Lemon Tomato Marinade:
- 2 tsp concentrated tomato paste
- ½ cup fresh lemon juice
- 3–4 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 small bunch fresh parsley, finely chopped
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- ½ tsp turmeric (optional, for warm color)
- ½ tsp chili powder (optional, for gentle heat)
- 1½ tsp salt (or to taste)
Step-by-Step Instructions
1. Preheat Oven and Mix Marinade Base
Preheat your oven to 200°C (400°F). Directly in a large baking dish or roasting tray, combine the tomato paste, extra virgin olive oil, minced garlic, chopped fresh parsley, fresh lemon juice, paprika, black pepper, turmeric, chili powder, and salt. Whisk everything thoroughly until a rich, liquid marinade forms.
2. Coat the Chicken Pieces
Add the cut chicken pieces to the baking dish. Rub and toss the chicken meat thoroughly in the marinade so every piece is completely covered in the tomato-herb mixture. Arrange the chicken pieces skin-side-up in an even layer.
3. Add the Potatoes
Place the potato slices or wedges over and between the chicken pieces, pressing them gently into the marinade liquid so they absorb the seasoning.
4. Bake Covered, Then Roast Uncovered
Cover the baking dish tightly with aluminum foil. Place in the preheated oven and bake for 40 minutes until the chicken is tender and the potatoes begin to soften. Remove the foil and return the tray to the oven for an additional 20 to 25 minutes, or until the chicken skin is golden and crisp around the edges and the potatoes are fully cooked through.
5. Rest and Serve
Remove from the oven, let rest for 5 minutes so the savory juices redistribute, garnish with fresh parsley, and serve hot!
Helpful Cooking Tips
- Mix Right in the Tray: Preparing the marinade directly in the baking dish saves cleanup time and ensures all the aromatic spices remain in the tray with the chicken.
- Keep Potatoes Uniform: Cut the potatoes into equal-sized wedges so they cook evenly alongside the chicken.
- Don’t Rush the Uncovered Stage: The final 20 minutes without foil are essential for caramelizing the lemon-tomato marinade and developing a crispy roast exterior.
Tasty Customization Ideas
- Add Vegetables: Add sliced onions, bell pepper rings, or whole garlic cloves into the baking tray along with the potatoes.
- Herbal Variations: Complement the fresh parsley with dried oregano, fresh thyme sprigs, or rosemary.
- Spicy Twist: Increase the chili powder or add a teaspoon of harissa paste to the lemon-tomato marinade for a kick of heat.
Serving Suggestions
Serve this Baked Lemon Tomato Chicken and Potatoes piping hot alongside fresh crusty bread to dip in the citrus pan juices, a crisp Mediterranean salad, or steamed green beans!
