Greek Lemon Spatchcock- 4 Game Farm Spatchcocks
- 2 lemons, rind finely grated, juiced
- 1/4 cup chopped fresh oregano
- 3/4 tsp sea salt
- 2 tbsp olive oil
- 2 garlic cloves
Beans and Feta- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp lemon juice
- 500g green beans, trimmed
- 125 g feta cheese, crumbled
| Greek Lemon Spatchcock- Use kitchen scissors to cut spatchcocks in half lengthways
- Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcocks and leave to marinate for 1 hour
- Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down
- Cook under preheated grill for 10 minutes, basting occasionally with marinade
- Turn spatchcocks over and cook for a further 10 minutes until cooked through and skin is golden
- Serve with the beans and feta
Beans and Feta- Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the until just tender, about 2 to 3 minutes. Drain the beans well, and then add them, along with the cheese to the bowl. Toss to combine and season to taste
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