Sorry, I updated the recipe to something very similar. But here is the beloved original. Thanks so much for loving my recipes:)
2½-3 pounds chicken legs and thighs
2 teaspoons salt plus more to taste
1 small onion
2 teaspoon minced garlic
1-2 teaspoons thyme or rosemary
1 tablespoon paprika
½ teaspoon cayenne pepper
2-3 Roma tomatoes or 14-5 0z canned tomatoes
1 tablespoon bouillon powder
2 pounds vegetables (zucchini, carrots, etc.)
1 green pepper, sliced
¾-1 pound red or new potatoes
2 tablespoons chopped parsley
Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt, and pepper.
Combine the rosemary, tomatoes, ½ of the onion, Maggi/bouillon, garlic, smoked paprika, and cayenne pepper in a food processor or blender. Pulse for about 30 seconds until blended.
Drench the chicken with tomato sauce, and refrigerate for two or more hours, preferably overnight.
Slice vegetables into large chunks and place in a 9×13 baking pan with the green pepper and remaining onion.
When ready to bake, place the chicken and sauce on the bed of vegetables and potatoes. Sprinkle with parsley.
Bake uncovered for 60-90 minutes until chicken is tender, occasionally basting the chicken with sauce from the dish.

Honestly, you can roast chicken anywhere between 325-400℉ with good results. Sometimes it just depends on your preference, mood, or how much time you have. Please try it at 400℉ and let me know how it turns out.

My confidence is broken! You tell one person to heat the oven to 350 degrees and you tell another one it should be 375 degrees! Maybe I should try it at 400 degrees?

Thanks for catching that. Preheat your oven to 350℉/177℃, ready.❤️