• Place the chicken on a cutting board, breast-side down. With kitchen shears, cut along both sides of the backbone to remove it. (I like to freeze the bone for stock later.) Flip the chicken over and press down firmly on the breastbone to flatten the chicken so it lies evenly. Pat the chicken dry with paper towels.
• In a small bowl, combine 2 teaspoons of the smoked paprika, the garlic powder, ½ teaspoon of the oregano, 1 tablespoon of the salt, and the pepper. Season the chicken generously with the spice mixture, getting it all around and under the skin a bit. Refrigerate, uncovered, until ready to cook.
• Preheat the oven to 450°F.
• In a large bowl, combine the sweet potatoes with the remaining ½ teaspoon oregano, remaining 1 teaspoon smoked paprika, the remaining 1 teaspoon salt, and 2 tablespoons of the olive oil. Spread the potatoes evenly on a sheet pan. Place the chicken on top of the potatoes, then drizzle with the remaining 2 tablespoons olive oil and rub to coat well.
• Roast the chicken for about 20 minutes, then toss the potatoes in the pan and return the sheet pan to the oven for another 20 minutes, or until an instant-read thermometer registers at least 160°F at the thickest part of the breast and leg, or the juices run clear when pierced with a knife.
• Let the chicken rest for 10 to 15 minutes. Then, carve the chicken into serving pieces and serve along with the potatoes and Romesco Sauce, if desired. It’s all good.

Romesco Sauce

• In a blender, combine the almonds, bread pieces, roasted peppers, tomato paste, canned tomatoes, vinegar, red pepper flakes, and salt.
• Pulse a few times to break up large chunks, then blend for 30 seconds until very smooth, adding the olive oil in a slow, steady stream.
• Store in an airtight container in the fridge for up to 1 week.