Lemon, Oregano, Rosemary and Garlic Roasted Spatchcock with Roast Vegetable Salad

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.

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Lemon, Oregano, Rosemary and Garlic Roasted Spatchcock

Ingredients:

  • 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

Method:

  1. 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.
  2. Arrange the lemon slices and one clove of garlic in a casserole dish and place the bird on top.
  3. Partly crush one clove of garlic and chop roughly.
  4. Drizzle the bird with olive oil.
  5. Rub herbs and garlic into the exposed skin.
  6. Squeeze the remaining half a lemon over the bird.
  7. Season with salt and pepper.
  8. Cover with cling wrap and marinade over night.
  9. Unwrap and place in a 200 degree (electric) oven for 30 minutes or until juices run clear and the bird is beautifully browned.
  10. Enjoy the delicious spatchcock!

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Roast Vegetable Salad

Ingredients:

  • Selection of vegetables
  • Handful basil
  • Kalamatra olives
  • Balsamic vinegar
  • Salt and pepper.

Method:

  1. Cut the vegetables into approximately 2cm square pieces.
  2. Roast until tender.
  3. Mix gently with olives, basil and balsamic vinegar
  4. Season with salt and pepper and enjoy!

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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!

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