4 garlic cloves, left whole, lightly crushed
1 lemon, zest and juice only, plus 1 lemon, sliced into thin rounds
250g/9oz baby leaf spinach
2 sprigs fresh thyme
500ml/17fl oz hot chicken stock
salt and freshly ground black pepper
2 tbsp honey
1 tbsp olive oil
125g/5oz butter
2kg/4lb 4oz free-range chicken, cut into 8 pieces