Place the chicken breast-side down on your cutting board. Using a sharp knife, carefully cut along the backbone and work your way around the bones. Take your time—this step is all about patience. The goal is to remove the skeleton while keeping the skin intact.

Once done, lay the chicken flat, skin-side down. It should look like a large, even sheet of meat.

In a pan, heat a little olive oil over medium heat. Add the chopped onion and cook until soft and slightly golden. Stir in the garlic and cook for another minute until fragrant.

Add the mushrooms and cook until they release their moisture and become slightly caramelized. Then toss in the spinach and let it wilt. Remove from heat and let the mixture cool slightly.

Transfer to a bowl and mix in butter, parsley, thyme, lemon zest, salt, and pepper. This filling smells absolutely amazing at this stage—herby, buttery, and rich.

Spread the filling evenly over the flattened chicken. If you’re using prosciutto or bacon, layer it on top of the chicken before adding the filling for extra flavor.

Carefully roll the chicken into a tight log, starting from one end. Wrap it tightly in cling film, twisting the ends to secure. Then tie it with kitchen twine to hold its shape.

Remove the cling film. Heat olive oil in a skillet over medium-high heat. Place the chicken roll in the pan and sear on all sides until golden brown. This step locks in flavor and gives that beautiful crust.

Transfer the seared chicken to an oven-safe pan. Add chicken stock to the pan to keep things moist.

Cook in a preheated oven at 180°C (350°F) for about 30–35 minutes, or until the internal temperature reaches 75°C (165°F).

Once cooked, remove the chicken from the oven and let it rest for 10 minutes. This step is crucial—it keeps the juices inside.

Slice into thick rounds and serve warm.