Preheat the oven to 210°C.
Fry the onion and garlic in oil for 10 minutes until soft.
Stir in spelt and 450ml stock, then simmer for 20 minutes until tender.
Stir in chopped apples, lemon zest, lemon juice, and seasoning.
Place the chicken in a roasting dish, smear with oil, and season.
Insert bay leaves and one thyme sprig into the cavity, tucking the rest underneath.
Roast chicken on each side for 10 minutes, then breast-side down for 20 minutes.
Spoon spelt into the cavity and arrange the remaining spelt in the tin.
Pour 125ml hot stock over the spelt and lower the oven to 180°C.
Roast for 30 minutes until the chicken is golden and juices run clear.
Steam the kale for 4 minutes until tender.
Fry the leeks in butter for 15 minutes until soft.
Carve the chicken and serve with the spelt mixture, kale, and leeks.