Chicken Marinade:

1. In a small bowl, mix the softened butter, garlic powder, onion powder, herbs, paprika, coriander and olive oil. 

2. Clean the chicken and pat dry.

3. Cut out the backbone of the chicken; using kitchen shears, start cutting about a half of an inch away from the backbone and cut all the way from the neck to the tail.

4. Continue on the other side of the backbone. Turn the chicken over and push it down from the breast to flatten it out. 

5. Place the chicken in a baking dish. Season both sides with salt and pepper and leave it breast side up. 

6. Squeeze the lemon juice all over the chicken and brush it with the marinade. 

7. Leave to marinate for at least 2 hours. 

Assemble & Roasting:

1. Preheat oven to 200C/400F.

2. Remove the chicken from the dish. To the same dish, scatter half the sliced onions and garlic.

3. Top with sliced potatoes, remaining onions and garlic and sliced bell peppers. Pour over wine and season with salt and pepper. 

4. Place chicken breast side up on top of potatoes, drizzle olive oil over potatoes and bake in oven for 1hr 15 minutes or until chicken is fully cooked through, (cooking time varies on the size of the chicken). 

5. Remove from oven and let it rest for 10 minutes. 

6. Serve and pour pan juices over chicken, potatoes, and veggies. 

7. Enjoy!