Combine the paprika, cinnamon, orange juice, garlic, sherry vinegar, olive oil and honey in a bowl. Season, then add the peppers and chicken. Turn to coat and marinate for up to 1 hour. Preheat the oven to 200°C/gas mark 6.
Put the marinated chicken and peppers along with all the juices on a roasting tray and roast for 15 minutes. Baste with the marinade in the tray, then roast for a further 15 minutes. Baste again, then roast for 10 minutes until the skin is staring to char and the chicken is cooked through. Baste with whatever sauce in left in the tray and serve with a green salad.