Prep: 1. Preheat oven to 350 and line a baking sheet with foil. 2. Separate garlic cloves. Peel garlic and mince 3-4 cloves. Leave others whole. 3. Butterfly chicken (see notes for details - this step is optional, but a whole chicken requires increased cooking time). Make: 1. Place the garlic on baking tray and sprinkle with salt and pepper 2. Mix minced garlic, olive oil, and vinegar together. 3. Gently work you fingers under the skin of the chicken (this is easiest from the tail end) and massage the oil mixture all over under the skin. 4. Place the chicken on top of the garlic. Roast for 45 minutes. 5. Increase heat to 400 and continue roasting for 15 minutes. Chicken is done when juices run clear and a meat thermometer stuck in the leg joint reads 165. 6. While the chicken is cooking, juice lemon and mix with salt and pepper in a bowl. 7. When chicken is done add about 2 tablespoons of the drippings to the lemon juice and whisk until combined, toss with the roasted garlic and spinach. 8. Serve the chicken with spinach and garlic.
To butterfly a chicken, turn it breast side down (drumsticks will be facing you) and using cooking shears, cut down one side of the back bone and then the other, discard the bone. Then open the chicken and cut through the cartilage at the top/neck of the chicken, until you hit the breast bone (about an inch or two depending on the size of your chicken). Turn the chicken over so that it is skin side up and press down to flatten. If cooking the chicken whole roast it for 20 minutes per pound, plus an additional 15 minutes.