1. Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Put the rack in the center of the oven.
2. Remove any excess fat from each chicken thigh. Sprinkle salt and pepper on top, then toss to coat.
3. In a large mixing bowl, add lemon juice, paprika, mustard, salt, pepper, and 2 tbsp of oil. Stir everything until well incorporated.
4. Place the chicken thighs into the bowl with the oil mixture, then toss to coat. Let them marinate for several minutes.

For the Veggies:

1. Slice each potato in half, the onion into thin pieces, and the cherry tomatoes in half too. Put them into a 9×13-inch baking pan and spread them evenly. Add garlic, salt, pepper, and 2 tbsp of oil on top. Toss to combine.
2. Lay the chicken thighs on top of the veggies, then toss to coat with the sauce.
3. Place the pan in the preheated oven and bake everything for half an hour.
4. Lay the tomatoes on top of the chicken thighs, then bake for 30 more minutes or until done. Remove from the oven.
5. Serve and enjoy!

Notes:

• I highly recommend serving this over a salad or crusty bread.
• Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.