1 lb assorted boneless, skinless, chicken breasts and thighs, cut into pieces and
seasoned with salt and pepper
1 14.5 oz. can fire-roasted crushed tomatoes
1 14.5 oz can crushed tomatoes, drained
3 medium potatoes, peeled and cubed
2 cloves garlic, minced
1 onion, chopped
1/2 C chicken broth or stock
3 Tbsp extra-virgin olive oil, or as needed, divided
2 Tbsp freshly squeezed lemon juice
2 Tbsp fresh parsley, chopped (optional)
2 tsp dried oregano
1/4 tsp red pepper flakes
kosher salt and freshly ground pepper, to taste
Preheat oven to 350 F degrees.
Heat 2 Tbsp olive oil in a large pan or skillet over medium-high heat and sauté potatoes until fork tender. 10-12 minutes.
Remove potatoes from skillet and set aside.
Heat remaining 1 Tbsp olive oil and add red pepper flakes. Sauté onion for 6-8 minutes, or until softened and translucent.
During the last few minutes of cooking, add minced garlic and, stirring frequently so it doesn’t burn, cook until fragrant. 1 minute.
Season with salt and pepper and cook for another 1 minute. Combine potatoes, chicken, and onion mixture in a large baking dish.
Pour in both cans of tomatoes and chicken broth.
Stir in lemon juice and oregano and mix everything together to combine.
Bake for 27-30 minutes, or until chicken is completely cooked through.
Allow to cool for 5 minutes before serving. Garnish with fresh parsley (optional).