Preheat the oven to 200°C. Scrub the potatoes and chop into 3cm chunks. chop the peppers roughly the same size, removing the seeds and stalks. place it all in a large roasting tray and toss with 1 tablespoon of olive oil and a little sea salt and black pepper. Using a large sharp knife, carefully cut the chicken in half. drizzle with 1 tablespoon each of olive oil and red wine vinegar, then rub all over with the paprika and a pinch of salt and pepper. put the tray of veg on the bottom shelf of the oven, sit the chicken halves skin side up directly on the oven shelf above, then roast for 40 minutes.
When the time’s up, rub the thyme with a drizzle of olive oil. Pull out the tray of veg, give it a good shake, then strip and scatter over half the thyme. Lay the rest of the thyme sprigs on top of the chicken and roast for a final 5 minutes, or until everything is beautifully cooked through, then serve.