I like cooking things that I’ve never cooked before. So when I saw a spatchcock on sale at the local grocery store, I thought ‘Why not?’ I googled a few recipes but ultimately went with my gut. I marinated the beautiful bird for 24 hours but I’m sure it would be fine with an hour or two.
Lemon, Oregano, Rosemary and Garlic Roasted Spatchcock
- One spatchcock
- Olive oil
- 1 tbsp roughly chopped fresh rosemary
- 2 tbsp fresh oregano
- Juice of 1/2 lemon
- 1/2 lemon sliced
- 2 large cloves Australian garlic
- salt and pepper
- Butterfly the spatchcock. I didn’t really know what I was doing but just cut straight along the backbone to remove it and flattened the bird with its plump breasts up.
- Arrange the lemon slices and one clove of garlic in a casserole dish and place the bird on top.
- Partly crush one clove of garlic and chop roughly.
- Drizzle the bird with olive oil.
- Rub herbs and garlic into the exposed skin.
- Squeeze the remaining half a lemon over the bird.
- Season with salt and pepper.
- Cover with cling wrap and marinade over night.
- Unwrap and place in a 200 degree (electric) oven for 30 minutes or until juices run clear and the bird is beautifully browned.
- Enjoy the delicious spatchcock!
Roast Vegetable Salad
- Selection of vegetables
- Handful basil
- Kalamatra olives
- Balsamic vinegar
- Salt and pepper.
- Cut the vegetables into approximately 2cm square pieces.
- Roast until tender.
- Mix gently with olives, basil and balsamic vinegar
- Season with salt and pepper and enjoy!
So I’m still yet to roast a traditional chicken, pork or beef roast but I have roasted a turkey, goose and now, a spatchcock! Hugely successful night!