Make sure your chicken legs are room temperature and patted dry. Place them into a large ziploc bag and set it aside.

To make the marinade, in a measuring cup or bowl add 1 cup of olive oil, tomato paste, the juice of 2 lemons, chicken bouillon base, minced garlic, adobo seasoning, Italian seasoning, smoked paprika, sazon, and cracked black pepper. Whisk that together until fully combined. Now, pour ¾ of the marinade into the ziploc bag with the chicken legs (save the remaining marinade for later). Close the ziploc bag and toss the marinade with the chicken legs until the legs are fully coated in the marinade. Let that marinade for at least 30 minutes or even better overnight!

In a large deep dish baking dish, add in your sliced potatoes, sliced onion, and 1 lemon sliced into rounds. Now, take the measuring cup that has the remaining marinade and add about a tbsp of olive oil into the cup. Whisk that together until combined and then pour the marinade into the baking dish. Using your hands, toss the marinade with the potatoes, onion, and lemon slices until everything is coated.

Then, take some tongs and remove the chicken legs from the bag they have been marinating in and arrange them evenly into the baking dish. Once all the chicken legs are in the baking dish, pour the remaining marinade that was left in the ziploc bag over the chicken legs.

Bake them in the oven at 375°F for about 1 hour and 10 minutes or until they reach an internal temperature of 170°F. After 30 minutes baste the chicken legs with the juices from the bottom of the pan. Then continue cooking them for the remaining 35 - 40 minutes. Once it's done, remove the chicken from the baking dish and set it aside on a plate. This step is optional, but I set the oven to broil and placed the baking dish with the potatoes back in the oven just for a few minutes, so the potatoes get a little brown and crispy. Serve & enjoy!