Pre-heat oven to 350F. Use a large baking dish for this recipe (about 25cm x 35 cm). Drizzle about one tablespoon of olive oil onto the pan.
Thinly slice the Yukon potato and place on the bottom of the baking dish. Toss them to coat with the oil in the dish. Sprinkle with some salt.
Roughly chop the tomatoes, peppers and onion and place on top of the potato layer. Place chicken breasts on top of the vegetables. Squash the unpeeled garlic cloves with the back of your knife and add to the tray.
Add the thyme leaves and sprinkle over the paprika. Then top with the the oil, balsamic vinegar and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the baking dish. Make sure the chicken isn’t covered by the vegetables. No need to cover this with tinfoil either.
Bake for about one hour and 10 minutes or until chicken reaches an internal temperature of 165 degrees F.