Oven-Baked Chicken and Veggies

1. Preheat your oven to 425°F 
2. In a large bowl, mix together the tomato paste, olive oil, and lemon juice.
3. Add the chicken thighs to the bowl and toss to coat. Rub the garlic and herb seasoning and paprika all over the chicken, including underneath the skin.
4. Arrange the asparagus, carrots, and red onion in a baking dish.
5. Sprinkle the flour over the veggies and pour the chicken broth evenly over the top.
6. Place the seasoned chicken thighs on top of the vegetables, skin side up.
7. Bake in the preheated oven for 45 minutes or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).