In a bowl, combine olive oil, minced garlic, peppers, dried onions, pepper mixture, juice of 1/2 lemon, salt, and rosemary.

Add the chicken drumsticks to the marinade, ensuring they are well-coated.

Let the chicken marinate for at least 30 minutes to absorb the flavors.

Peel and cut the potatoes into even pieces.

Season with salt, paprika, dried parsley, dried basil, hot pepperoni, dried garlic, dried onion, and turmeric.

Drizzle with olive oil and vegetable oil, then toss to coat evenly.

Cook the potatoes for 2 minutes in boiling water, then set aside to cool.

In a small bowl, mix olive oil, juice of 1/2 lemon, pepper mixture, paprika, and honey.

Heat a pan over high heat and fry the marinated chicken drumsticks until golden brown on both sides.

Preheat the oven to 200°C (392°F).

Transfer the chicken to a baking dish and brush with the glaze.

Bake the chicken in the preheated oven for 20 minutes, or until fully cooked and tender.

In a bowl, combine mayonnaise, minced garlic, grated lemon peel, rosemary, and pepper mixture.

Mix well and garnish with parsley for a fresh touch.

Serve the butterfly chicken drumsticks hot with the seasoned potatoes on the side.

Drizzle the prepared sauce over the chicken and potatoes or serve it as a dip.

Enjoy this delectable meal with family and friends.