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.

Ingredients

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

Vinaigrette

6 Tablespoons olive oil
2 Tablespoons lemon juice
1 Teaspoon sugar

Method

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.

Vinaigrette

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

Serve spatchcocks drizzled with vinaigrette.

All photos taken by me unless otherwise stated.