Butterflied Spatchcock with Tomato, Olive and Caper Sauce
Serves:  4
Average: 2 (2 votes)
Difficulty:
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Saved:
4
Recipe by: Blanco
This spatchcock recipe is the best weeknight dinner recipe for your family. Use up leftover tomatoes with this butterflied spatchcock recipe.
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Butterflied Spatchcock with Tomato, Olive and Caper Sauce
Ingredients:
Method:
  1. Preheat oven to 180°C Fan Forced
  2. Line a baking tray with baking paper then fit the grill rack into the tray
  3. Season the spatchcock with a drizzle of olive oil then salt and pepper
  4. Place on the grill rack and place in the middle of the oven for 30 minutes
  5. Change the function to Fan Grill at 200°C and roast for a further 15 minutes
  6. Meanwhile, heat a medium frying pan with a drizzle of olive oil
  7. Lightly saute garlic then add in the capers and olives
  8. Add in the tomatoes and reduce heat to simmer for 10 minutes or until the tomatoes have broken down
  9. Toss in the parsley and serve sauce with the spatchcock
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