Preheat oven to 180C, 160'C fan, gas mark 4. Place the chicken in a roasting tin and squeeze over the lemon juice, putting the lemon shells inside the chicken cavity. Sprinkle with the paprika and season with a little salt and pepper. Peel and chop the potatoes and place around the chicken. Drizzle the potatoes with the oil and roast in the oven for 50 minutes, then add the red peppers to the pan and cook for another 20 minutes, or until cooked through and the chicken juices run clear when a skewer is inserted. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.