For the seasoning oil, stir together 6 tbsp. oil, sweet paprika and 1 tsp. salt. Clean chili peppers, cut lengthwise and remove seeds. Rinse chili, dry, chop finely and stir into oil.
Rinse chicken, dry and divide into 12-14 pieces: Separate wings and drumsticks, separate breast from back, cut both. Place pieces skin side up on the fat pan and brush with the seasoning oil.
Roast chicken parts in hot oven (electric oven 200 °C / convection oven: 180 °C / gas: level 3) for 30 to 35 minutes. Brush with the seasoning oil from time to time. In the meantime, remove peel from potato, rinse and cut into coarse wedges or possibly sticks.
Heat the remaining oil in a large cast-iron frying pan. Roast potatoes in it for about 15 minutes, turning. Season with coarse salt and pepper. Serve with chicken pieces and perhaps garnish. Serve with olives and a mixed leaf salad.
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