Roast Paprika Chicken with Saffron Potatoes & Peppers

Ingredients

• 90 ml olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 70 ml fino sherry
• ¼ tsp saffron threads
• 800 gm chat potatoes, thinly sliced on a mandolin
• 1 litre (4 cups) hot chicken stock
• 2 each thyme and oregano sprigs, plus extra leaves, to serve
• 2 fresh bay leaves
• 80 gm piquillo peppers, coarsely torn (see note)
• 1 lemon, finely grated rind and juice only
• 50 gm (1/3 cup) plain flour
• 2 tsp smoked sweet paprika
• 8 chicken thighs, skin on, bone in (about 160gm each)
• To serve: wild rocket salad (optional)