Oven Roasted Chicken Drumsticks and Potatoes

In a bowl or large measuring cup, combine olive oil, tomato paste, the juice of one lemon, chicken bouillon base, minced garlic, adobo seasoning, Italian seasoning, smoked paprika, sazón seasoning, and black pepper. Whisk until well combined.

Place the chicken drumsticks in a large zip-top bag. Pour about 3/4 of the marinade over the chicken, reserving the remaining 1/4 for the potatoes.

Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Let it marinate for at least 30 minutes.

Preheat your oven to 375°F.

Layer the sliced potatoes in the bottom of a large baking dish. Top with sliced onions and rounds from the remaining lemon.

Add a little more olive oil to the reserved marinade, whisk to combine, and pour it over the potatoes and onions. Toss to coat.

Arrange the marinated chicken drumsticks on top of the potato and onion layer. Pour any remaining marinade from the bag over the chicken.

Bake at 375°F for 45-55 minutes, or until the chicken is cooked through and the juices run clear.

Once cooked, remove the chicken from the dish and set aside on a platter. Baste with pan juices if desired.

Return the baking dish with the potatoes to the oven and switch to the broil setting. Broil for a few minutes until the potatoes are nicely browned on top.

Serve the chicken with the roasted potatoes, spooning the extra pan sauce over everything.