French-Style Butterfly Chicken with Rustic Paprika Potatoes

Serve hot with a side of salad, crusty bread, or sautéed greens.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F (175°C) to keep the chicken crispy.

Variations:
Spicy Version: Add chili flakes or cayenne pepper to the marinade.

Herb-Lovers: Mix in thyme or oregano along with rosemary.

Lemon-Garlic Lovers: Double the garlic and lemon juice for extra tangy flavor.

FAQ:
Q: Can I use other chicken cuts?
A: Yes! You can use chicken thighs, wings, or even a whole spatchcocked (butterflied) chicken.

Q: How do I make it extra crispy?
A: Bake uncovered at a slightly higher temperature (425°F) for the last 5-10 minutes.

Q: Can I prepare this ahead of time?
A: Definitely. Marinate the chicken and season the potatoes the night before. Store them covered in the fridge and cook when ready.