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Spicy Roast Spatchcocks
This is a great spatchcock recipe apart from the marinating time there is not a lot of prep time involved. It is packed with flavour and has a wonderful end result I have listed the marinating time as 3 hours or overnight I usually do mine over night for maximum flavour. I served mine with chipped potatoes cooked with sea salt and pepper and roasted honey lemon vegetables. I have listed enough in the ingredients that should be ok with 4 and it will work with 2 without being way over the top.


2-4 Spatchcocks (depending on whether making for 2 or 4)
2 Teaspoons paprika
4 Cloves garlic, crushed
1 Teaspoon cumin seeds
2 Teaspoons yellow mustard seeds
2 Tablespoons finely chopped coriander
2 Green onions, finely chopped
5 Tablespoons mango chutney
3 Tablespoons olive oil


6 Tablespoons olive oil
2 Tablespoons lemon juice
1 Teaspoon sugar


1. Usining kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.

2. Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.

3. Pre-heat oven to 200 degress Celsius, drain spatckcocks and reserve marinade.

4. Place spatchcocks, skin side up, on a rack in a baking dish. Bake uncovered for about 35-40 Min’s or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.


1. Combine all ingredients in screw-topped jar and shake well.

Serve spatchcocks drizzled with vinaigrette.

All photos taken by me unless otherwise stated.

Spatchcocks with a Herb Butter and Sage and Bacon Sauce

Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.


4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice

Sage and Bacon Sauce

1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped


1. Combine butter, garlic and herbs in a bowl.

2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don’t worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)

3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.

4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min’s or until cooked through.

Serve spatchcocks with bacon and sage sauce.

For the Sauce

1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.

2. Add water, stock, wine and mustard.

3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.

4. Stir in cream and sage

5. Serve sauce over spatchcocks.

I served mine with stuffing balls and asparagus.

For photo purposes I didn’t pour sauce over.

All photo’s taken by me unless otherwise stated.