1.Boneless the whole chicken, season with salt and pepper. Set aside.
2.Heat up the skillet with medium-high heat, add olive oil, minced onion, minced garlic, mushrooms and spinach. Stir fry for a while. Transfer to the bowl.
3.Wrap the veggies in the chicken. Use Butcher’s string tight the chicken. Seasoning with salt and pepper.
4. In a large pan, heat up with butters, put the chicken in, and cook all sides until golden brown.
5.In the same pan, add minced onion, minced garlic, chicken broth and milk. Seasoning with paprika powder. Cook about 5 minutes and transfer the chicken to oven.
6.Roast the chicken at 375oF for 20 minutes.