1/2 Chicken Spinach Recipe

Pat the half chicken dry with paper towels. Place in a shallow dish or large zip-top bag.

In a small bowl combine 2 tbs olive oil, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to combine.

Pour the marinade over the chicken, rubbing it under the skin where possible and coating the exterior. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 20 minutes before cooking.

Preheat a grill or grill pan to medium-high (about 400°F / 205°C). Oil the grates lightly to prevent sticking.

Place the chicken skin-side down and grill for 8–10 minutes until deeply browned and char marks appear. Reduce heat to medium (or move to cooler side of grill), flip and continue grilling for another 12–18 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Total cook time will vary with size; aim for 20–30 minutes.

When chicken reaches 160°F (71°C) remove briefly from the grill, tent with foil and let rest 5 minutes — carryover will bring it to 165°F.

While the chicken is grilling, heat 1 tbs olive oil in a large skillet over medium heat.

Add the thinly sliced onion and cook, stirring occasionally, until softened and starting to brown, about 4–6 minutes.

Add 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Add the diced roma tomatoes and cook 1–2 minutes to warm and loosen juices.

Add the fresh baby spinach in batches, stirring to wilt each addition. Continue until all spinach is wilted and evenly mixed with the onions and tomatoes, about 2–3 minutes total.

Stir in 1 tsp red wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper (if using). Taste and adjust seasoning.

Keep the spinach mixture warm over low heat until the chicken is ready.

When the chicken has rested, place it skin-side up on a serving platter.

Spoon the warm spinach, tomato and onion mixture over and beside the chicken, allowing some to nestle under the chicken if desired.

Lay 2 slices of provolone over the chicken while still warm so the cheese softens and slightly melts from residual heat. If you prefer the cheese melted more, briefly place the platter under a hot broiler (1–2 minutes) or back on the grill with the lid closed until the cheese softens—watch closely.

Garnish with chopped parsley if using and serve with lemon wedges to squeeze over the chicken.