Start by preheating your oven to 375°F (190°C) so it’s fully heated by the time the dish is ready to go in. Lightly grease a large baking dish or oven-safe pan with olive oil to prevent sticking and to help the sauce cook evenly along the edges.

Pat the chicken pieces dry with paper towels, which helps the skin and surface season better. Sprinkle the chicken generously with salt, black pepper, paprika, and Italian seasoning on all sides. Don’t worry about being perfectly even — the seasoning will blend into the sauce as everything bakes together.

In the prepared baking dish, add the sliced onion, bell peppers, and minced garlic. Pour in the crushed tomatoes, chicken broth, and tomato paste if using. Stir everything together gently until the vegetables are evenly coated and the sauce looks well combined.

Nestle the seasoned chicken pieces into the sauce, placing them skin-side up so the tops stay juicy and lightly browned. Spoon a little of the sauce over each piece of chicken to help it absorb flavor as it cooks.

Cover the baking dish loosely with foil and place it in the oven. Bake for about 30 minutes, allowing the chicken to cook through and the flavors to meld. Remove the foil and continue baking for another 25–30 minutes, until the sauce has thickened and the chicken is fully cooked and lightly golden on top.

Remove the dish from the oven and let it rest for 5–10 minutes before serving. This resting time allows the juices to redistribute and the sauce to thicken slightly, giving you tender chicken and a rich, spoon-worthy sauce when you serve it.