Roasted Chicken with Potatoes and Peppers

Place potatoes (skin on) and peppers cut to the same size into a large pan or roasting tray.

Season potatoes and peppers with a pinch of salt, pepper, and a little olive oil to coat.

Make a paste by mixing 1 tbsp vinegar, 1 tbsp olive oil, 1 tbsp smoked paprika, salt, and pepper together with your hands.

Cut the chicken down the back and open it out flat.

Rub the paste all over the chicken, including the legs, breasts, wings, and underside of the carcass.

Lay the flattened chicken on top of the potatoes and peppers in the roasting tray.

Roast in a preheated oven at 200°C for 45 minutes, shaking the pan halfway through.

After about 40 minutes, add fresh thyme to the fat in the pan.

Return to the oven for a final 5 minutes.