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, 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.
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.