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Recipe

Portuguese roasted spatchcocks with potatoes

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Portuguese roasted spatchcocks with potatoes
  • 3 spatchcocks, halved, washed and dried
  • 1/4 cup olive oil
  • 3 clove garlic, crushed
  • 800 gram potatoes, unpeeled, cut into thin wedges
  • 1 tablespoon dried oregano
  • 3 teaspoon sweet paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoon lemon juice
  • steamed beans, to serve

Method

Portuguese roasted spatchcocks with potatoes
  • 1
    Preheat oven to 200°C.
  • 2
    Place spatchcocks in a large baking dish, breast-side up. Drizzle with 2 tablespoons of oil and rub in garlic, salt and pepper.
  • 3
    Place potatoes and remaining oil in a second large baking dish. Combine oregano, paprika and cayenne in a small bowl. Sprinkle half of the spice mixture over potatoes, tossing to coat. Rub remaining spice over spatchcocks and pour on lemon juice.
  • 4
    Bake potatoes and spatchcocks for 40-45 minutes, basting several times during cooking, until potatoes are golden and spatchcocks are cooked through.
  • 5
    Serve one spatchcock half per person with potatoes and steamed beans. Reserve remaining spatchcock for salad overleaf.

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