In a small saucepan, whisk the water into the tomato paste.
Add other ingredients and cook over low heat for about 5 minutes.
Spoon and spread evenly over chicken.
Bake at 350 degrees (375 if you prefer more of a "grilled" effect) for 50 minutes or until internal temperature reaches at least 180 degrees. My family prefers the chicken more well-done so I cooked it a bit longer.
One batch of the sauce is sufficient for one whole chicken weighing approximately 4 pounds, with perhaps a bit left over.
Jarred tomato paste may be better due to BPA issues. Like we didn't have enough to worry about already!