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Chilli Garlic Spatchcock With Barbequed Lime And Roasted Vegetable Salad


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


  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


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.


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