1Cut off the tips of the wings and slice the breastbone lengthwise, opening it up.
2Transfer the chicken to a large pot.
3Add 1 liter of water, 1 bunch of celery chopped into smaller pieces, 1 head of garlic, 1 tablespoon of salt, 0.5 tablespoon of black peppercorns, 1 teaspoon of Italian seasoning, and 1 sprig of parsley.
4Mix all the ingredients together, cover the pot, turn the heat to medium-low, and let it cook for 15 minutes.
5In a medium bowl, add 200 grams of unsalted melted butter, parsley to taste, 3 grated garlic cloves, 2 teaspoons of salt, a pinch of black pepper, and 1 teaspoon of sweet paprika.
6Mix everything very well until combined.
7In a large bowl, add 1 kilogram of medium-sized peeled potatoes, 1 medium onion chopped into strips, 1 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of sweet paprika.
8Drizzle olive oil over the potatoes and onions, and mix to combine.
9Add the cooked chicken and butter mixture to a large baking sheet.
10Spread the butter mixture well over the chicken.
11Add the potatoes around the chicken.
12Take to a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) and bake for one hour.