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

Ingredients

1. 2 Game Farm spatchcock, butterflied
2. 2 tbsp Bitton Chilli Garlic Masala (or sambal olek with some fresh garlic stirred through)
3. 2 tbsp olive oil
4. 1 whole limes, halved
5. 2 large baby carrots
6. 2 zucchinis
7. 1/2 eggplant, cut into large chunks
8. 1 sweet potato, peeled
9. 2 parsnip, peeled
10. 1 whole bulb of garlic, cloves separated, skins left on
11. 4 sprigs thyme
12. 1 cup olive oil
13. sea salt and pepper
14. 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.

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.