Roast Chicken with Creamy Sauce

Start by cleaning the chicken - remove the excess, the tail, the excess skin and the wing tips. 

Then split it in half, open it up, flip it and lay it flat then smash it with a rolling pin to break the bones and set aside. 

In a small bowl, add the mayonnaise, the salt, the sweet paprika, the garlic powder, the curry, the Italian seasoning and mix everything until combined. 

Now, brush this creamy sauce all over the chicken we prepared earlier, spreading it on both sides. 

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom. 

Add the chicken, cover the skillet and let it fry for 5 minutes.

After this time has passed, flip the chicken, cover the skillet again and let it fry for another 5 minutes.

Transfer the chicken to a large baking tray, take it to a preheated oven at 200° C (400° F) and roast it for 40 minutes.

In a small bowl, add parsley to taste, the grated garlic cloves, the tomato paste, the salt, the black pepper, the water and mix until combined.

Now serve this sauce along with the roast chicken.