Preheat your oven to 200°C (400°F). While it heats, prepare all ingredients: cut potatoes into 1-inch wedges, slice the red onion into thick rings or chunks, and halve the cherry tomatoes. In a small bowl, combine paprika, oregano, salt, black pepper, garlic, and red pepper flakes to create your spice blend. Pat the chicken thighs dry with paper towels—this helps them brown better—then place them skin-side up on a large roasting tray (approximately 9x13 inches or similar). Generously coat the chicken with your spice mixture, making sure to season both sides and under the skin if possible for maximum flavor penetration.

In a small bowl, whisk together honey, Dijon mustard, lemon juice, and extra virgin olive oil until well combined. This creates an emulsified glaze that will coat the chicken beautifully and develop a glossy exterior as it roasts. Drizzle approximately two-thirds of this mixture over the seasoned chicken, using a brush or spoon to coat the skin thoroughly. The remaining glaze will be used for the vegetables in the next step.

Scatter the prepared potatoes, red onion, and cherry tomatoes around the chicken on the tray, nestling them in the spaces between the thighs for even roasting. Drizzle the reserved glaze from Step 2 over the vegetables and season them with a light pinch of salt and black pepper. Pour the chicken stock directly into the bottom of the tray (avoid pouring over the chicken skin, as this prevents crisping). The stock will create steam and keep the vegetables moist while the chicken's skin becomes golden and crispy.

Place the tray in your preheated 200°C oven and roast for 50-60 minutes, until the chicken skin is deep golden brown and crispy, and the internal temperature reaches 75°C (165°F) when measured at the thickest part of a thigh (avoiding bone). The potatoes should be tender when pierced with a fork, and the tomatoes should be soft and slightly caramelized at the edges. I like to rotate the tray halfway through cooking if your oven has hot spots, which ensures even browning on all the vegetables.

Remove the tray from the oven and let the entire dish rest for 10 minutes before serving. This resting period allows the chicken juices to redistribute throughout the meat, keeping it incredibly moist when you bite into it. The residual heat continues cooking the vegetables slightly and allows the flavors to meld together beautifully. Serve family-style directly from the tray, drizzling any pan juices over each portion.