Roast Lemon Spatchcock with Cauliflower and Walnuts
Spatchcock, like chicken, is an excellent source of lean protein.
1 lemon, finely sliced
3 x 570g spatchcock, cleaned and butterflied
1 1/2 tbs olive oil
Cracked black pepper
1/2 tbs lemon juice
1 large cauliflower head, cut in florets
70g walnuts, chopped
1/4 tsp salt
3 cups rocket, washed
Ingredients
3 large garlic cloves, finely sliced1 lemon, finely sliced
3 x 570g spatchcock, cleaned and butterflied
1 1/2 tbs olive oil
Cracked black pepper
1/2 tbs lemon juice
1 large cauliflower head, cut in florets
70g walnuts, chopped
1/4 tsp salt
3 cups rocket, washed
Method
1. Preheat oven to 200°C.
2. Tuck garlic and lemon slices between spatchcock skin and meat. Brush spatchcock with ½ tbs olive oil and season with pepper.
3. Toss remaining olive oil and lemon juice through cauliflower.
4. Divide spatchcock and cauliflower onto two baking trays. Place in oven to roast, 25 minutes.
5. Transfer spatchcock to serving platter, cover with foil, and set aside to rest, about 5 to 10 minutes.
6. Combine walnuts, salt and rocket with cauliflower and return to oven while spatchcock rests.
7. Cut spatchcock into pieces and serve with cauliflower mixture.
Notes
NUTRITIONAL INFO PER SERVING (WITH SKIN)
2,306 kJ (559 cal), 30g protein, 18g carbs, 6g fibre, 40g fat (11g sat fat), 326mg sodium
- Source:
- Prevention
- Author:
- Stylist:
- Georgina Ropiha
- Photographer:
- Brett Stevens
