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Preheat oven to 200C/400F. In a large mixing bowl combine paprika, oregano, onion powder, garlic powder, pepper & ¾ tsp salt with 1 ½ tbsp oil until a paste forms (add a dash more oil if needed). Toss in the chicken.
In an 12x9" / 30x22cm baking dish (or similar size) add the baby potatoes alongside the remaining oil and salt + a large pinch of pepper. Toss to combine, then place cut-side-down. Add a wire rack on top then add the thighs.
Pop in the oven for around 35-40mins, or until the thighs are crispy, lightly charred and piping hot through the centre (timings will depend on the size of the thighs so just be vigilant). Remove chicken.
Toss the potatoes in the fat, then turn up the heat to 220C/430F & roast the potatoes until deep golden/lightly charred, tossing once or twice as needed (up to 10mins or so). If you need to roast past 10mins, add the chicken back in for a couple of mins before the potatoes are done, just to crisp them back up.
Season potatoes with more salt if desired then serve up and enjoy. I like to spoon over some of the excess fat over the chicken at the end!
Squeeze the peppers over a bowl or the sink to remove excess brine (don't rinse them, some brine is fine). Blitz everything in a food processor until smooth/well combined. Thin out with more oil if desired.