Preparation: Begin by washing the chicken breast and drumsticks thoroughly and pat them dry with a paper towel.

Peel the potatoes and cut them into thick slices. Dice the tomatoes, onion, and capsicum peppers into medium-sized chunks.

Separate the garlic head into individual cloves, but keep them unpeeled.

Seasoning the Chicken: Rub the chicken breasts and drumsticks with salt and your preferred spices. Paprika, thyme, and black pepper are great options. Set the seasoned chicken aside.

Prepare the Vegetable Layer: Spread the potato slices on the bottom of a large baking dish.

Add the diced tomatoes, onions, capsicum peppers, and garlic cloves on top of the potatoes. Sprinkle the black peppercorns over the vegetables.

Assemble the Dish: Place the seasoned chicken breasts and drumsticks on top of the vegetable mixture.

Dot the vegetables and chicken with small pieces of butter for extra flavor and moisture.

Make the Sauce: In a small bowl, mix the tomato paste with olive oil, water, and a tablespoon of salt. Whisk until smooth, then pour the sauce evenly over the chicken and vegetables in the baking dish.

If you like, you can also add more spices to the sauce for an extra kick.

Bake: Preheat the oven to 180°C (356°F).

Cover the baking dish with aluminum foil and bake for about 1.5 hours. After the first hour, remove the foil and allow the chicken to brown on top during the remaining 30 minutes.

Final Touch: Once the chicken is fully cooked and the vegetables are tender, remove the dish from the oven.

Let the dish rest for 10 minutes before serving, allowing the flavors to meld together.