Butter Roast Chicken

Start by cutting the chicken in half using the butterfly cut technique. 

Season it with a pinch of salt, a pinch of black pepper, rub these spices over the chicken, flip it and repeat the spices on the other side, then set the chicken aside. 

Now, using a fork, poke several holes in unsalted butter stick and squeeze this butter over the chicken. 

Spread this butter all over the chicken, on both sides. 

In a skillet over medium-low heat, add the butter and stir until melted. 

Add the garlic cloves, sauté until golden brown and set aside.

Then add the chicken we prepared earlier and fry for 5 minutes on both sides.

Now, in a small bowl, add the soy sauce, the ketchup, the mustard, the honey, the sweet paprika, the white vinegar and mix until combined.

Next, spread this sauce all over the chicken, on both sides. 

In a baking sheet lined with non-stick baking paper, add the chicken, and cover it with aluminum foil. 

Take it to a preheated oven at 180° C (350° F) and roast for 40 minutes.

In a medium saucepan, add the peeled potatoes and add enough water to cover them. 

Turn on the heat to medium-low power and let them boil for 20 minutes.

Now, in a skillet over medium heat, add 1 drizzle of oil, the onions chopped into smaller pieces, the bell pepper chopped into strips and stir until slightly wilted. 

Add the boiled potatoes, the salt, a pinch of black pepper, parsley to taste, the sweet paprika and stir until incorporated.

Serve the potatoes with the roasted chicken.