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Preheat oven to 375 F.
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1.
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Using a pair of kitchen shears, cut the backbone out of the chicken.
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Place the chicken skin side up in a roasting pan with a wire rack.
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Using your hands, press the breast down in order to butterfly the chicken.
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You will feel the wishbone break.
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Tuck the wing tips under and make sure the chicken is lying flat.
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This will allow the chicken to cook more evenly and all the skin to crisp.
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2.
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Brush the melted butter over the skin of the chicken.
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Sprinkle evenly with salt, pepper and seasoning blend.
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3.
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Place in the preheated oven and cook for 1 hour 20 minutes.
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While the chicken cooks, prepare the remainder of the meal.
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You will want to time the cooking times to make everything finished at the same time.
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4.
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Fill a large pot with 8 cups of cold water.
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5.
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Cut the peeled potatoes into 1/2 inch thick slices and place in the cold water.
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6.
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With the burner on medium-high, bring the water to a boil.
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Once the water begins to boil, the potatoes will need about 20 minutes to become completely cooked.
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Use a knife to test the doneness of the potatoes.
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When you can insert the knife into the potato and feel no resistance, you are ready to move to the next step.
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7.
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Drain the potatoes and then place them back into the hot pot.
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Allow to sit for 1-2 minutes.
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This allows the excess moisture to leave the potatoes.
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Transfer to a mixer-safe bowl.
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8.
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Using a hand mixer, beat the potatoes with the milk, butter, and sour cream.
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Continue to whip until they are fluffy.
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Add salt and pepper (you will need to add to taste) and stir.
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9.
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Cover with plastic wrap until ready to serve.
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10.
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To prepare the spinach, melt the butter in a large skillet over medium heat with minced garlic.
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Once the butter is melted and the garlic is softened, add the spinach and allow it to gently wilt for 2-3 minutes, stirring frequently.
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Sprinkle with salt and pepper.
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When its done remove the chicken from the oven and allow the chicken to rest for 5 minutes before slicing.
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Then cut between the joints and halve the breasts.
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Layer a base of potatoes onto each plate, followed by spinach, and then topped with chicken.
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Enjoy!
