Quick & Easy

Spatchcock with baby tomatoes

Spatchcock with baby tomatoes

Photography by Steve Brown. Styling by Michelle Cranston.

4 Piece




1.For the marinade, combine all the ingredients in a large shallow dish lined with baking paper.
2.Place the spatchcocks in the dish and coat generously with the marinade. Cover and refrigerate for 2-3 hours, turning the birds occasionally.
3.For the stuffing, heat the butter in a frying pan and add the onion, garlic and bacon. Cook for several minutes or until the onion is soft. Place in a medium bowl with the breadcrumbs, lemon juice and parsley. Season lightly with sea salt and freshly ground black pepper, and stir to combine.
4.Remove the spatchcocks from refrigerator 30 minutes before cooking. Preheat oven 180°C (160°C fan-forced).
5.Remove spatchcocks from the marinade and, using your fingers or a spoon, fill the body cavity with the stuffing. Tie the legs together with kitchen string.
6.Place the spatchcocks and truss tomatoes in a large, baking paper-lined roasting tin and spoon over any remaining marinade. Roast for 40 minutes or until golden and the juices run clear when one of the birds is pierced in the thigh with a skewer.
7.Serve with steamed green beans, if desired. Not suitable to freeze or microwave.

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