Roast chicken & roots
Warmth stove to 200C/180C fan/gas 6. Put the chicken in an expansive broiling tin. Evacuate any trussing flexible and re-tie the chicken’s legs with string, in the event that you like. Rub the lemon juice into the chicken, at that point rub in 1 tbsp of the oil and sprinkle with the thyme and a lot of flavoring. Broil for 25 mins.
Blend the squash, carrots, parnsips and onion in a bowl with the rest of the oil, lemon pizzazz and a lot of ground dark pepper, and hurl together well.
Remove the chicken from the stove and put on a plate. Disperse the vegetables into the tin, settling the garlic cloves underneath, at that point put the chicken on top. Come back to the broiler for a further 45 mins, turning the veg after 20 mins until the chicken is cooked and the vegetables are delicate and softly sautéed.
Take the chicken out and place on a warmed platter. Spread with foil and leave to rest for 10 mins. Cook the spinach in a pot with a shower of water, and season with dark pepper. Dissipate the vegetables around the chicken and present with the spinach. Crush the garlic out of the skins and smear over the chicken, on the off chance that you like.