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Barossa chook

Name: Barossa chook
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 lemons; 3 garlic cloves, crushed; 2/3 cup (165ml) extra virgin olive oil; 1 cup chopped flat-leaf parsley; 1/3 cup chopped oregano; 4 spatchcocks, butterflied; 2 anchovy fillets in oil, drained; 1 tablespoon verjuice (see note); 1 cup (120g) pitted green olives, chopped; Rocket and roasted potatoes, to serve

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15m

25m

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Let this memorable spatchcock meal inspire your cooking repertoire!

2 lemons
3 garlic cloves, crushed
2/3 cup (165ml) extra virgin olive oil
1 cup chopped flat-leaf parsley
1/3 cup chopped oregano
4 spatchcocks, butterflied
2 anchovy fillets in oil, drained
1 tablespoon verjuice (see note)
1 cup (120g) pitted green olives, chopped
Rocket and roasted potatoes, to serve

Method

1.

Remove the rind of 1 lemon using a vegetable peeler and combine with juice of 1/2 lemon, two-thirds of the garlic, 2 tablespoons oil and half the parsley and oregano and season well. Place spatchcocks in a glass dish, pour over the marinade, cover and chill for 4 hours.
2.

Roughly mash anchovy fillets in a bowl with verjuice, juice of 1/2 lemon, finely grated zest of 1 lemon and remaining garlic, parsley, oregano and 1/2 cup (125ml) oil. Stir in the olives and set aside.
3.

Preheat a chargrill pan to medium-high. Cook spatchcocks, skin-side down, for 5 minutes or until charred. Turn over and cook for a further 8-10 minutes until cooked through. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
4.

Cut spatchcocks and serve with olive relish, rocket and roasted potatoes.