- 1 tsp. salt
- 2 clove of garlic, pressed
- 2 tbsp. flat-leaf parsley, finely chopped
- 3 tbsp. clarified butter
- 1 chicken (Bio; ca. 1,2 kg)
- 1 organic lemon, cut lengthways into quarters
- 400 g baby spinach
Rinse the chicken (inside and out) in cold water, pat dry. 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.
For the marinade, mix the lemon zest with the remaining ingredients and the parsley, coat the chicken with the mixture and marinate, covered, in the fridge for approx. 5 hrs.
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 for approx. 25 mins. in the centre of an oven preheated to 200°C. Increase the heat to 220°C and cook for a further 20 mins. approx. To test whether the chicken is cooked, prick the thigh with a needle. The juices must be 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.
- 1h 25 Preparation/cooking time: ca. 20m + Marinate: ca. 20m + Roast in the oven: ca. 45m
- Servings For 4 servings
- Nutrition 370 Kcal