Recipe by The Flying Chef
This is a great spatchcock recipe apart from the marinating time there is not a lot of prep time involved. It is packed with flavour and has a wonderful end result I have listed the marinating time as 3 hours or overnight I usually do mine over night for maximum flavour. I served mine with chipped potatoes cooked with sea salt and pepper and roasted honey lemon vegetables. I have listed enough in the ingredients that should be ok with 4 and it will work with 2 without being way over the top.
- 2 -4 baby chickens, spatchcocks (depending on whether making for 2 or 4)
- 2 teaspoons paprika
- 4 garlic cloves, crushed
- 1 teaspoon cumin seed
- 2 teaspoons yellow mustard seeds
- 2 tablespoons finely chopped coriander
- 2 green onions, finely chopped
- 5 tablespoons mango chutney
- 3 tablespoons olive oil
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sugar
Directions See How It's Made
- Prep time does not include marinating time.
- Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
- Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.
- Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
- Place spatchcocks, skin side up, on a rack in a baking dish. Bake uncovered for about 35-40 Min's or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.
- Combine all ingredients in screw-topped jar and shake well.
- Serve spatchcocks drizzled with vinaigrette.