for 4 portions

Chicken

1	chicken (organic, approx. 1.2 kg)
½	organic lemon, sliced

Marinade

½	organic lemon use zest and 3 tbsp of juice
2	garlic cloves, pressed
2 tbsp	flat-leaf parsley, finely chopped

Complete

1 tsp	salt
1	organic lemon, quartered lengthways
3 tbsp	clarified butter

Roast in the oven

400 g

baby spinach

How it's done

Chicken

Dry the chicken Carefully. Separate the skin of the chicken breast a little from the meat and push the lemon slices between skin and flesh. Bind the chicken.

Marinade

For the marinade, combine the oil with all the ingredients up to and including the parsley, brush the meat with the mixture, cover and marinate in the fridge for approx. 5 hrs.

Complete

Salt the chicken and place in a casserole with the lemon wedges. Heat the clarified butter in a small pan and pour over the chicken.

Roast in the oven

for approx. 25 mins. in the centre of an oven preheated to 200°C. Increase the heat to 220 °C and cook for about another 20 mins. To test whether the chicken is cooked,

prick the thigh with a skewer. The juices must run light and clear. Remove the chicken, distribute the spinach in the casserole and allow to wilt in the oven for approx. 5 mins. Carve the chicken and serve with the spinach.

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