One-Pan Baked Chicken and Veggies

1. Preheat oven to 425°F.
2. In a large bowl, mix together the tomato paste, olive oil, and lemon juice until smooth.
3. Add the chicken thighs and toss to coat. Season generously with Britscookin Garlic & Herb seasoning and paprika, rubbing some under the skin for extra flavor.
4. Spread the asparagus, carrots, and red onion evenly in a baking dish.
5. Lightly sprinkle the flour over the vegetables, then pour the chicken broth evenly over the pan.
6. Place the seasoned chicken thighs on top of the vegetables, skin side up.
7. Bake for 45 minutes, or until the chicken is golden and cooked through (internal temp 165°F).