Method

• 1.
  To 'spatchcock' (flatten out) the bird, place breast-side down on a chopping board. Cut down both sides of the backbone using a sharp knife or poultry shears, then discard backbone. Turn breast-side up and fold back breast and wings. Use your hand to flatten the bird as much as possible. Repeat with the remaining birds.
• 2.
  Combine the olive oil, balsamic vinegar, garlic, 1 teaspoon of salt and freshly ground black pepper in a large roasting dish. Add the spatchcocks, rub the marinade into both sides of each one and set aside for 30 minutes to marinate.
• 3.
  Preheat the grill to high. Lift the spatchcocks out of the marinade and place onto a lightly greased baking tray or the rack of the grill pan. Grill them for 8 minutes, basting with a little of the leftover marinade now and then, until they are a good colour and the skin is crispy.
• 4.
  Turn them over and cook for a further 10 minutes or until cooked through. They will need 15-20 minutes cooking time in all. Remove from grill and keep warm.
• 5.
  To cook the mushrooms, heat the butter in a large frypan and add the mushrooms, lemon thyme leaves and some salt and pepper. Stir-fry over high heat for 2-3 minutes until lightly browned. Transfer the spatchcocks onto 4 warmed plates, or cut into quarters, and scatter the mushrooms over the top.
• 6.
  Drizzle a little extra virgin olive oil over and around the spatchcocks. Sprinkle with a few drops of balsamic vinegar and garnish with chopped parsley.