Garlic Butter Chicken

Start by preparing a whole chicken with the breastbone halved. 

First, loosen the skin using a spoon. 

Under this skin, add the butter seasoned with the crushed garlic cloves and the  lemon cut into slices. 

Spread the butter using a rolling pin and set aside. 

In a large skillet over medium to low heat, add the melted unsalted butter and stir until it melts completely.

Add a generous drizzle of vegetable oil and mix to combine.

Then add the cloves of garlic cut in half and fry them until lightly golden brown. 

Now, remove these garlic cloves from the skillet, add the chicken we prepared earlier and fry until both sides are golden brown.

Remove from the skillet and set aside.

In a small bowl, add the honey, the soy sauce, the ketchup, the salt, a pinch of black pepper and mix everything very well until combined. 

Add the chicken we prepared in a large baking tray and brush it with all the sauce.

Cover everything with aluminum foil, take it to a preheated oven at 180° C (350° F) and roast for 50 minutes. 

In a large skillet over medium to low heat, add a drizzle of oil. 

Add the onion cut into strips, the red bell pepper also cut into strips and sauté until lightly golden brown.

Next, add the small, pre-cooked potatoes and mix to combine. 

Season with the salt, a pinch of black pepper, green onions and parsley to taste and mix once more.

Serve the chicken with the potatoes.