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Chilli Garlic Spatchcock With Barbequed Lime And Roasted Vegetable Salad
How to cook spatchcock for Christmas. The easy way to spatchcock chicken for Christmas dinner.
Recipe details
Serves: | 4 |
Ingredients
- 2 Game Farm spatchcock, butterflied
- 2 tbsp Bitton Chilli Garlic Masala (or sambal olek with some fresh garlic stirred through)
- 2 tbsp olive oil
- 1 whole limes, halved
- 2 large baby carrots
- 2 zucchinis
- 1/2 eggplant, cut into large chunks
- 1 sweet potato, peeled
- 2 parsnip, peeled
- 1 whole bulb of garlic, cloves separated, skins left on
- 4 sprigs thyme
- 1 cup olive oil
- sea salt and pepper
- 1/2 cup flat leafed parsley, roughly chopped to serve
Directions
Step 1
Preheat the oven to 180°C and the barbeque or chargrill to a medium high heat.
Step 2
To prepare the spatchcock, place the butterflied birds into a large bowl and spoon over the chilli paste and olive oil. Mix well making sure that all the spatchcock is coated. Cover and set aside until required.
Step 3
Place the spatchcock onto the preheated barbeque or chargrill and cook for 10 to 15 minutes. Turn and cook for a further 10 minutes or until cooked through.
Step 4
At the same time as turning the birds, place the limes, flesh side down onto the barbeque and grill.
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Step 5
Place all the ingredients into a large mixing bowl and mix well until they are all coated with the oil and seasoning.
Step 6
Pour them out into a large baking tray lined with baking paper and place into the preheated oven.
Step 7
Cook for 45 minutes to an hour, turning occasionally or until the vegetables are caramelised.
Step 8
To serve, place a butterflied spatchcock and a half lime onto each plate and serve with the vegetables on a separate platter. Garnish with some freshly chopped parsley.
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