Smoky Sheet Pan Chicken with Cauliflower

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For the chicken:

2 tablespoons olive oil

1 tablespoon white wine vinegar 

4 cloves garlic, minced 

1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired) 

1 1/2 teaspoons kosher salt 

2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in 

For the vegetables:

2 tablespoons olive oil, plus more for the pan(s)

1 1/4 pounds Yukon Gold potatoes (about 4 medium)

1 3/4 pounds cauliflower (1 small or 1/2 very large head)

1/2 large red onion

2 teaspoons fresh thyme leaves, minced 

Kosher salt and freshly cracked black pepper 

2/3 cup green olives, pitted 

8 ounces dried chorizo, cut into chunks (optional) 

To finish:

A few juliennes of red bell pepper

1 tablespoon white wine vinegar 

1/2 teaspoon kosher salt 

Pinch of granulated sugar 

2 tablespoons roughly chopped fresh flat-leaf parsley