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1
Preheat the oven to 425F
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2
Melt half of the butter in a pan.
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3
Add half the garlic and tomatoes and cook until most of the moisture disappears.
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4
Add half the oregano and half the paprika.
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5
Stir and continue to cook until the mixture resembles the texture of tomato ketchup.
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6
Take off the heat and leave to cool in a bowl.
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7
Carefully free the skin from the chicken breast using your fingers.
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8
Mix the cold tomato with the remaining butter and then push this under the skin of the bird to season the breasts.
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9
Leave to rest for 1 hour.
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10
Heat the oil in a roasting tray, place the chicken in on one leg in the tin, and roast for 15 minutes.
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11
Turn the chicken onto the other leg and after 15 more minutes turn onto its back.
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12
Roast for a further 30 minutes or until thoroughly cooked.
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13
Cut the potatoes into 6 wedges.
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14
Add to a large pan of boiling water and cook for 10 minutes.
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15
Drain and dry.
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16
When the chicken is cooked, remove from the pan and place to one side.
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17
Add the potatoes and roast for 20 minutes until the potatoes are coloured.
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18
Remove the potatoes from the pan and season with the remaining garlic, oregano and paprika mixed with some salt (leave off for the children if necessary).
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19
Carve the chicken and serve with a selection of vegetables.
