Garlic, herb & citrus spatchcock

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 8
Cooking time: More than 2 hours

Garlic, herb & citrus spatchcock

INGREDIENTS

8 spatchcocks, trimmed, wishbone removed and spatchcocked
8 fresh bay leaves

Marinade:
6 large cloves garlic, peeled
2 tbsp fresh rosemary leaves
1 tbsp thyme leaves
Ground black pepper, to taste
Finely grated zest of 2 oranges
Finely grated zest of 1 lemon
200ml olive oil
100ml verjuice

METHOD

Place all marinade ingredients in a jug and blend with a stick blender until smooth. Place spatchcock, bay leaves and marinade in a tray; cover and refrigerate 4hrs or overnight.

Preheat a barbecue or frypan to high and preheat oven to 190C (170C fan). Oil hotplate with a little vegetable oil and fry spatchcock, skin-side down, until a deep golden colour, about 5mins. Place on a baking tray and cook in oven a further 12mins. Rest in a warm place for 20mins before serving.

Toni Paterson's wine match: 2012 Fraser Gallop Semillon Sauvignon Blanc, $23. 2011 Sandalford Estate Reserve Chardonnay, $35.