Preheat oven to 160°C or 140°C fan forced.

Combine chillies, paprika, rind, 3/4 of the lemon juice, oil, garlic and oregano in a small bowel and set aside.

Using a skewer, pierce chicken all over and place in a small baking pan. Rub with chilli mixture and bake for one hour, basting with the pan juices.

Line a baking tray with baking paper. Place potatoes on prepared tray, drizzle with remaining juice then season with salt and freshly ground black pepper. Bake with the chicken.

Increase oven temperature to 220°C or 200°C fan-forced.

Remove chicken and stand, covered with foil, for 15 minutes.

Meanwhile, continue to cook potatoes for another 15 minutes or until tender and golden.

Serve chicken with potatoes and lemon wedges.

Serve with steamed carrot and green beans.