Spicy Roast Spatchcocks

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.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 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

• Vinaigrette

• 6  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  teaspoon sugar

Directions

1. Prep time does not include marinating time.
2. Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
3. 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.
4. Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
5. 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.
6. Vinaigrette.
7. Combine all ingredients in screw-topped jar and shake well.
8. Serve spatchcocks drizzled with vinaigrette.