Method

• 1.
  Preheat oven to 220°C. Trim wing tips from spatchcock using kitchen scissors. Rinse skin and cavities and pat dry with paper towel.
• 2.
  Cook quinoa according to packet instructions, then cool completely.
• 3.
  Combine softened butter, lemon zest and juice, thyme and crushed garlic in a bowl.

• 4.
  Season. Gently work your finger between skin and flesh of each spatchcock breast and thigh (careful not to tear skin). Spoon a quarter of butter mixture under the skin of each spatchcock and spread it over flesh.
• 5.
  Place quinoa, grapes, walnuts, 2 tbs oil and 2 tbs verjuice in a bowl. Season well. Fill spatchcock cavities with stuffing, tie the legs with kitchen twine, brush skin with melted butter and season with salt flakes.
• 6.
  Toss carrots, onion, bruised garlic, thyme sprigs, and remaining oil and verjuice in a roasting tray and season. Place spatchcocks on top and roast for 20 minutes. Reduce oven to 190°C, add grape clusters and roast for 25-30 minutes until spatchcock are golden brown and juices run clear when thigh is pierced with a skewer. Cover loosely with foil and rest for 20 minutes.
• 7.
  Arrange spatchcocks on a platter along with roasted carrots, onion and grapes, drizzle over pan juices.