Preheat the oven to 420 degrees F.
Slice the petite golden potatoes thinly.
Cover the baking pan with aluminum foil and grease it with cooking oil spray. Then arrange the slices of potatoes in a single layer on a greased pan. Brush the slices with 1/2 tbsp of olive oil and sprinkle with salt and pepper.
Bake for 10 minutes.
Unload the baking sheet with roasted potato and then turn up the oven temperature to 450 degree F.
Arrange the chicken with skin down and onions on top of the potato. Drizzle with 1 tbsp of olive and sprinkle with the smoked paprika and salt and pepper. Add the vinegar on the baking sheet, then roast in the oven for 15 minutes.
Meanwhile, drain the can of whole tomatoes while reserving 1/4 cup of the tomato juice then cut the whole tomato into quarters.
In a small bowl, toss the quartered tomatoes, reserved tomato juice, olive, garlic, dried oregano, dried thyme, 1/2 tbsp of olive oil and add a good pinch of salt and pepper. Add the mixture to the baking sheet with the roasted chicken and potatoes, bake for another 10 minutes.
Then flip the chicken over and continue to roast for another 5 minutes or until it cooked through.
Serve the chicken with potatoes and other vegetables and juices from the baking sheet.