Name: Yoghurt and oregano spatchcock
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 spatchcocks, washed, halved; 1/4 cup thick greek-style yoghurt; 1 tablespoon olive oil, plus extra; 2 clove garlic, crushed; 1 tablespoon chopped oregano; 1/2 lemon, zest finely grated, juiced; roast cherry truss tomatoes, to serve

Yoghurt and oregano spatchcock

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

2 spatchcocks, washed, halved

1/4 cup thick greek-style yoghurt

1 tablespoon olive oil, plus extra

2 clove garlic, crushed

1 tablespoon chopped oregano

1/2 lemon, zest finely grated, juiced

roast cherry truss tomatoes, to serve

Method

1.Preheat oven to 200°C.

2.In a large bowl, combine spatchcock, yoghurt, oil, garlic, oregano, zest and juice. Season to taste.

3.Place spatchcock on a rack in a large baking dish, skin-side up. Bake for 40-45 minutes, until golden and cooked to taste. Place truss tomatoes on a baking tray, drizzle with extra oil and bake with spatchcock for the last 15 minutes of cooking.

4.Rest, covered, for 10 minutes, before serving with roast cherry truss tomatoes.

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