Preheat skillet over medium high heat for 2 minutes; add 2 tbsp oil, garlic, onions, carrots, celery, 1 tsp thyme, 1 tsp rosemary, cumin, salt and black pepper to taste.
Reduce heat to medium. Sauté until onions are translucent, add spinach and kale, sauté for 3 more minutes; add 1/4 cup white wine; cook another 2 minutes, add butter and turn off heat. Remove from stove and let cool.
Roll out one chicken half, tuck tenders, butterfly and pound breast until even; cover with plastic wrap and pound to flatten further. Remove plastic, spread half vegetables along length and roll up, starting at breast.
Slide butcher twine underneath rolled chicken and secure with knot and loop tie, wrap long tag end around chicken, then loop under and pull tight at short tag end.
Continue along full length. Flip over, pull twine tight, then roll back over and tie with surgeon’s knot at short tag end. Repeat process on second roll with additional twine. Season with salt and pepper to taste.
Preheat roaster pan for 3 minutes over medium high heat using two burners and grease. Season chicken rolls with salt and pepper and add to pan, rolling to sear evenly, about 4-6 minutes per side.
Lower heat to medium, remove chicken rolls and add carrots, leek, 1/2 cup white wine and 2 ½ cups chicken stock. Insert wire rack, add chicken rolls, cover and cook over medium low heat for 20 minutes or until internal temperature reaches 165°F. Remove from stove and let rest for 5 more minutes before serving.
