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Fast roast spatchcock with oranges, olives and parsley

Name: Fast roast spatchcock with oranges, olives and parsley
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 1 orange; 4 x 500g spatchcocks, butterflied; 1 teaspoon fennel seeds; 1 teaspoon dried oregano; 12 kalamata olives; 250g punnet vine-ripened cherry tomatoes, halved; 2 garlic cloves, thinly sliced; 4 thyme sprigs; 1 cup (250ml) white wine; 2 tablespoons olive oil; 1 large sweet potato, peeled; 1/2 cup flat-leaf parsley leaves

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40m

Fast roast spatchcock with oranges, olives and parsley

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by Jill Dupleix

Food writer

Oct 03, 2015

Create a light and bright garden party dish with fast-roasted spatchcock with orange, wine, black olives and herbs.

1 orange
4 x 500g spatchcocks, butterflied
1 teaspoon fennel seeds
1 teaspoon dried oregano
12 kalamata olives
250g punnet vine-ripened cherry tomatoes, halved
2 garlic cloves, thinly sliced
4 thyme sprigs
1 cup (250ml) white wine
2 tablespoons olive oil
1 large sweet potato, peeled
1/2 cup flat-leaf parsley leaves

Method

1.

Preheat the oven to 200°C. Line 2 large baking pans with baking paper.
2.

Cut 2 cheeks off the orange, then cut each into 3 or 4 thin wedges. Squeeze juice from remaining orange flesh and set aside.
3.

Place spatchcocks, skin-side up, in 1 pan with orange wedges and juice, fennel seeds, oregano, olives, tomato, garlic, thyme, wine and 1 tablespoon oil. Season.
4.

Thinly slice kumara (a mandoline is ideal), then arrange in second pan. Drizzle with remaining 1 tablespoon oil and season well.
5.

Bake spatchcocks and sweet potato for 40 minutes, turning the potato once, or until both are golden and cooked through.
6.

Quarter spatchcocks and divide among plates. Scatter with parsley and spoon over any pan juices. Serve with sweet potato.