Roast Chicken with Sautéed Vegetables

Start by cutting the chicken in half along the breastbone without cutting it all the way through. 

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom, the butter and stir until it melts completely. 

Add the cloves of garlic cut into smaller pieces. 

Fry them until golden brown and remove them from the skillet.

Next, add the chicken we cut open, cover the skillet and let it fry for 7 minutes.

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

Remove from the skillet and set aside.

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

Spread this sauce all over the fried chicken and transfer it to a baking tray lined with non-stick paper.

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

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

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

Next, add the pre-boiled potatoes. 

Season with the salt, a pinch of black pepper, stir everything to combine and add parsley to taste.

After the chicken has roasted, serve it with the sautéed vegetables we prepared. 

Finish by squeezing the lemon on top of the chicken.

Serve.