Roast chicken with sweet potato, spinach & fetta

Old fashioned roast chicken with a contemporary vegetable side dish ...

• 1 free range organic whole chicken (guarantees best flavour)
• 1 bunch fresh thyme
• Half bunch fresh rosemary
• 2 lemons cut in quarters
• 4 cloves garlic
• 1 whole garlic bulb, cut in half
• 4 tbls olive oli
• 4 sweet potatoes
• 2 red onions, peeled and quartered
• 100g cubed fetta cheese
• 4 handfuls of fresh spinach leaves
• 2 glasses white wine
• Sea salt & fresh ground pepper for seasoning

1. Preheat oven to 200 degrees celcius
2. Finely chop half the fresh time and mix in a pestle and mortar with the peeled garlic cloves and juice of one lemon Season with salt and pepper, then rub marinade into the chicken. Place remaining thyme and 2 lemon wedges into cavity of chicken with half a garlic bulb.
3. Place olive oil into a baking dish and then set the marinaded chicken into dish, adding white wine and remaining lemon wedges & half a garlic bulb then place in oven and roast for 1 hour and 30 minutes (depends on weight)
4. Peel the sweet potatoes and slice into 1cm thick rounds then add with the onions to 2 tablespoons olive oil in another baking dish, season with salt and pepper and fresh rosemary and place in oven an hour before chicken is ready to carve (don't forget to allow 30 minutes resting time for chicken)
5. When chicken is ready, take out of the oven and cover with foil and let rest for 30 minutes
6. After chicken has rested, remove from baking dish and carve, meanwhile mix fetta and spinach into hot sweet potato and serve.
7. Heat the pan juices over a high flame and reduce to intensify flavours, then serve