Chilli Garlic Spatchcock With Barbequed Lime And Roasted Vegetable Salad
Serves:  4
Average: 5 (1 vote)
Difficulty:
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Recipe by: Game Farm
How to cook spatchcock for Christmas. The easy way to spatchcock chicken for Christmas dinner.
Credit: David Bitton
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Chilli Garlic Spatchcock With Barbequed Lime And Roasted Vegetable Salad
Ingredients:
Chilli Garlic Spatchcock with Barbequed Lime
Roasted Vegetable Salad
Method:
Chilli Garlic Spatchcock with Barbequed Lime
  1. Preheat the oven to 180°C and the barbeque or chargrill to a medium high heat.
  2. To prepare the spatchcock, place the butterflied birds into a large bowl and spoon over the chilli paste and olive oil. Mix well making sure that all the spatchcock is coated. Cover and set aside until required.
  3. Place the spatchcock onto the preheated barbeque or chargrill and cook for 10 to 15 minutes. Turn and cook for a further 10 minutes or until cooked through.
  4. At the same time as turning the birds, place the limes, flesh side down onto the barbeque and grill.
Roasted Vegetable Salad
  1. Place all the ingredients into a large mixing bowl and mix well until they are all coated with the oil and seasoning.
  2. Pour them out into a large baking tray lined with baking paper and place into the preheated oven.
  3. Cook for 45 minutes to an hour, turning occasionally or until the vegetables are caramelised.
  4. To serve, place a butterflied spatchcock and a half lime onto each plate and serve with the vegetables on a separate platter. Garnish with some freshly chopped parsley.
Tips & Hints:
  • Try to cut all vegetables into similar size pieces so they cook at the same rate.
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