Skillet-Roasted Chicken

Start by cutting a whole chicken, splitting it in half.

Next, flip the chicken over and loosen the skin from the back with a spoon. 

Then, chop the garlic cloves into smaller pieces. 

Now, place these pieces of garlic on top of the softened unsalted butter. 

Fill the chicken with it, placing it under the skin and spread it out evenly using a rolling pin.

Season with the salt, the black pepper and set aside. 

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

Add the cloves of garlic and fry them until golden brown.

Remove the garlic cloves from the skillet, add the butter-stuffed chicken and fry until golden brown.

Next, remove from the skillet and set aside.

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

Now, spread this seasoning mixture all over the chicken using a brush.

After doing that, in a roasting bag, make a bed with the red onions sliced into rings.

Add the chicken we prepared and close the roasting bag. 

Place it in a large skillet over medium to low heat. 

Cover the skillet and let it roast for 30 minutes.

Serve.