Instructions
Preheat your oven to 200°C. Clean the potatoes thoroughly and cut them into 3cm chunks.
Roughly chop the peppers into similar-sized pieces, discarding the seeds and stems.
Arrange everything in a large roasting tray and mix with 1 tablespoon of olive oil, a sprinkle of sea salt, and freshly ground black pepper.
Next, halve the chicken using a large sharp knife. Drizzle each half with 1 tablespoon of olive oil and red wine vinegar. Then, generously coat them with paprika, a pinch of salt, and pepper.
Place the tray of vegetables on the lower shelf of the oven and position the chicken halves skin side up on the shelf above. Roast everything for 40 minutes until beautifully cooked.
Once the cooking time is complete, coat the thyme sprigs with a drizzle of olive oil.
Remove the tray of vegetables from the oven, give them a thorough shake, and sprinkle half of the prepared thyme over them. Place the remaining thyme sprigs on top of the chicken.
Return the tray to the oven and roast for an additional 5 minutes, or until everything is cooked to perfection. Serve and enjoy!
