Oven Baked Chickenwith Vegetables and Potatoes

Cut the potatoes, onion, green bell pepper, red bell pepper, and carrot into bite‑size pieces and spread them in a baking tray.

Combine yogurt, olive oil, water, tomato paste, pepper paste, minced garlic, paprika powder, crushed red pepper, oregano, salt, and black pepper in a bowl; whisk until smooth to form the sauce.

Place the chicken pieces on the tray, then pour most of the sauce over the chicken and the remaining sauce over the vegetables; toss everything together to coat evenly.

Arrange the chicken pieces on top of the vegetables.

Cover the tray tightly with foil and bake in a pre‑heated oven at 400°F (392°F) for about 35‑40 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the foil, let the dish rest for 5 minutes, then serve hot.