Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crushthe thyme leaves with a little seasoning and the garlic infused oil oil to make a paste.
If you don’t have a pestle and mortar, then stir everything together.
Rub the herb paste on the underside of the chicken to flavour it. Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size.
Pile into a large roasting tin with the smoked paprika and olives, toss with the remaining oil, then sit the chicken on top, skin-side up.
Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with gluten free bread, pasta or potatoes.