Roasted whole chicken in creamy marry me sauce with spinach and feta, with roasted green beans

Put the whole chicken in the skillet, drizzle with olive oil and squeeze a lemon's juice over it.

Mix salt, black pepper, dried oregano, paprika and garlic powder and sprinkle on both sides; turn breast side up.

Roast in a preheated 400F oven for an hour to an hour and 10 minutes.

If the pan dries and the spices start to burn, add a cup of water; flip the chicken halfway if it browns too fast, and return it breast side up for the last 15 minutes.

Remove when the internal temperature reaches 165F; set the chicken aside on a plate.

Cook down the pan drippings until the non-oil liquid reduces and evaporates.

Add about a tablespoon or two of butter and six grated garlic cloves; cook a few seconds until fragrant.

Add sun-dried tomatoes and chicken broth; cook briefly to reduce and soften the tomatoes.

Add heavy cream, crumble in the feta, add the zest of half a lemon and the baby spinach and let it wilt.

Taste for salt and add about a teaspoon of dried thyme.

Turn off the heat, return the chicken to the skillet, spoon sauce over it, and bake at 400F about 10 minutes to warm through and thicken the sauce.

Let sit about 10 minutes before serving.

Spread green beans on a half sheet pan, drizzle with olive oil, season with salt and pepper, toss, and roast at 400F for 25 to 30 minutes until tender.