Delicious Butterfly Chicken with Roasted Potatoes

Butterfly the chicken drumsticks:
- Using a sharp knife, carefully slice down the middle of each drumstick to open it up like a “butterfly.” Flatten the meat using a rolling pin or the back of a spoon to create a uniform thickness. This helps the chicken cook evenly while allowing for more surface area to soak up the seasonings.
Marinate the chicken:
- In a bowl, mix olive oil, paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper.
- Coat each butterflied drumstick evenly with the marinade and let them rest for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

Season the wedges:
- In another bowl, toss the potato wedges with olive oil, rosemary or thyme, paprika, salt, and pepper until well-coated.
- Spread them evenly on a baking sheet lined with parchment paper.

Set up the rack:
- Place a metal rack over the potato wedges on the baking sheet.
- Arrange the butterflied chicken drumsticks on the rack. This allows the chicken’s juices to drip onto the potatoes, infusing them with flavor while keeping the chicken crispy.
Preheat the oven:
- Set the oven to 400°F (200°C).

Bake the chicken and potatoes:
- Place the assembled baking sheet in the preheated oven. Bake for 30 minutes.
Glaze the chicken:
- After 30 minutes, brush the barbecue sauce over the top of each chicken drumstick.
- Return to the oven and bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.

Plate the roasted potatoes and top with the beautifully glazed butterfly chicken.
Garnish with fresh parsley or a sprinkle of lemon zest for added brightness.