Preheat the oven and make the spice paste

• Preheat the oven to 200 °C / 400 °F.
• In a large mixing bowl, combine the paprika, oregano, onion powder, garlic powder, black pepper and most of the salt with most of the olive oil until a paste forms, adding a dash more oil if needed.
• Toss the chicken thighs in the paste until evenly coated.

Prepare the potatoes and set up the rack

• In a baking dish, add the baby potatoes with the remaining olive oil, the rest of the salt and a large pinch of pepper.
• Toss to combine, then place the potatoes cut-side-down.
• Set a wire rack on top of the dish and arrange the chicken thighs on it.

Roast the chicken over the potatoes

• Bake until the thighs are crispy, lightly charred and piping hot through the centre, checking as the timing depends on the size of the thighs.
• Remove the chicken from the rack and set aside.

Crisp the potatoes

• Toss the potatoes in the rendered chicken fat.
• Increase the oven to 220 °C / 430 °F and roast the potatoes until deep golden and lightly charred, tossing once or twice.
• If they need longer, return the chicken to the oven for a couple of minutes before the potatoes are done to crisp it back up.

Make the romesco sauce

• Squeeze the roasted red peppers over a bowl or the sink to remove excess brine, without rinsing them.
• Blitz the peppers with the almonds, sun dried tomatoes, extra virgin olive oil, stale bread, garlic, sherry vinegar, smoked paprika, salt and cayenne in a food processor until smooth and well combined.
• Thin out with a little more oil if desired.

Season and serve

• Season the potatoes with more salt if desired.
• Serve the chicken and potatoes with the romesco sauce, spooning some of the excess fat over the chicken.