Name: Portuguese roasted spatchcocks with potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 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

Portuguese roasted spatchcocks with potatoes

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

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

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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