Preheat your oven to 375°F and position the rack in the lower third of the oven.
Arrange lemon slices across the bottom of a large oven-safe baking dish. Add halved baby gold potatoes, chopped red onion, and sun-dried tomatoes. Toss together.
In a large measuring cup or bowl, whisk together olive oil, tomato paste, lemon juice, Better Than Bouillon, Badia garlic with red chili peppers, Adobo seasoning, Italian seasoning, black pepper, and most of the chopped parsley. Reserve a little parsley for garnish.
Pour approximately one-third of the marinade over the potatoes and vegetables. Toss well with a large spoon.
Arrange chicken thighs and drumsticks over the vegetables. Spoon the remaining marinade over the chicken, coating each piece. If needed, add a small splash of olive oil to the marinade cup, whisk, and spoon over the chicken.
Sprinkle with additional black pepper and reserved fresh parsley.
Place the baking dish in the oven and roast uncovered at 375°F.
After approximately 45 minutes, carefully remove the dish and spoon the flavorful pan juices over the chicken. Increase the temperature to 410°F and continue baking for another 10-15 minutes or until the chicken reaches at least 165°F internally and the potatoes are fork-tender.
Allow approximately 70–90 minutes total as an estimate, checking for doneness sooner if needed.
If the chicken finishes before the potatoes, transfer the chicken to a platter and loosely cover with foil. Return the potatoes to the oven until tender.
Arrange the chicken back over the potatoes. Spoon the delicious pan juices over everything and serve warm.
