Preheat oven to 190C.

Season chicken generously with salt and pepper. Don't forget the cavity.

Melt butter in a dutch oven, I used WMF oven safe Concento Pot

Pan fry all 4 sides of the chicken, to get an even golden colour.

Remove from heat, lift chicken out of pot, and drain away the grease.

Stuff the chicken cavity with as many lemon halves as it can fit.

In the same pot, add garlic cloves, and return chicken into the pot.

Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.

Cover and bake for 45 minutes.

Then uncover continue baking for another 45 minutes.

Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.

Remove chicken from pot carefully,and place it on serving plate.

Add spinach into pot and stir until wilted.

Spoon spinach and juices on the side of the chicken.

Serve immediately.