Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just becoming tender, about 5-6 minutes, then drain really well. toss with 1 tbsp olive oil and some salt flakes, tip onto a shallow baking tray and cook for 45 minutes until crisp and golden, turning once during cooking. toss with half the rosemary for the last 5 minutes of roasting.
In a bag suitable for food, place the remaining rosemary, paprika, and chili. Add the chicken thigh and shake until each piece is evenly coated.
Heat a pan and fry the chicken in 2 tbsp olive oil in a wide, shallow pan until golden brown all over.
Roast for another 20-25 minutes or until the chicken is completely cooked through.
Serve with the potatoes and suggested vegetables, if you like.