Lifestyle
Recipe: Spatchcock With 40 Garlic Cloves
RECIPES, STYLING & PHOTOGRAPHS ALASTAIR HENDY
2 small spatchcocks*
olive oil for rubbing, plus extra for drizzling
4 bulbs garlic, tops cut off
2 sprigs rosemary
Preheat oven to 200°C. Lay spatchcocks in a roasting pan, skin side up. Massage with sea salt, ground black pepper and olive oil on both sides. Tuck garlic around birds and place rosemary underneath. Drizzle everything with olive oil then roast, loosely covered with foil, for 30 minutes. Remove foil, baste with juices, then turn oven up to 220°C and roast for another 20 minutes until browned. Pierce a leg with a sharp knife to test if meat is cooked – the juices should run clear. Pop garlic from its skins and serve each bird cut in half with rosemary roast potatoes. Serves 4.
*Spatchcocks are small chickens that have been split and flattened, and are available from select supermarkets, butchers and chicken shops.
2 small spatchcocks*
olive oil for rubbing, plus extra for drizzling
4 bulbs garlic, tops cut off
2 sprigs rosemary
Preheat oven to 200°C. Lay spatchcocks in a roasting pan, skin side up. Massage with sea salt, ground black pepper and olive oil on both sides. Tuck garlic around birds and place rosemary underneath. Drizzle everything with olive oil then roast, loosely covered with foil, for 30 minutes. Remove foil, baste with juices, then turn oven up to 220°C and roast for another 20 minutes until browned. Pierce a leg with a sharp knife to test if meat is cooked – the juices should run clear. Pop garlic from its skins and serve each bird cut in half with rosemary roast potatoes. Serves 4.
*Spatchcocks are small chickens that have been split and flattened, and are available from select supermarkets, butchers and chicken shops.
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