Deboned Whole Chicken with Prosciutto, Spinach, Mushroom and Gruyere

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

1 whole chicken, deboned (about 3 ½ to 4 lbs BEFORE boning)

kosher salt and cracked pepper to taste

10 oz fresh mushrooms, sliced

1 shallot, chopped fine

5 oz fresh baby spinach

1 clove garlic, minced

1 cup toasted bread cubes (see notes*)

¼ cup chicken broth

1 to 2 tsp fresh lemon juice

½ tsp dried thyme or 2 tsp fresh thyme

pinch red pepper flakes

4 to 5 thin slices prosciutto

1 cup gruyere, shredded

2 Tbsp butter

subheading: FOR ROASTING:

kosher salt and cracked pepper to taste

3 unpeeld, smashed garlic cloves

½ lemon, sliced thin

fresh thyme sprigs, optional

¼ cup chicken stock or white wine

Directions at breathingandcooking.com

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