Name: Portugese-style spatchcock
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup olive oil; 2 limes, juice; 1 tablespoon oregano, chopped; 2 teaspoon chilli flakes; 1 teaspoon smoked paprika; 1 garlic clove, crushed; 2 spatchcocks, halved, washed, dried; extra oregano leaves, to serve

Ingredients

1/3 cup olive oil

2 limes, juice

1 tablespoon oregano, chopped

2 teaspoon chilli flakes

1 teaspoon smoked paprika

1 garlic clove, crushed

2 spatchcocks, halved, washed, dried

extra oregano leaves, to serve

Method

1.In a large dish, combine oil, juice, oregano, chilli flakes, paprika and garlic. Add spatchcock, turning to coat in marinade. Chill, covered, for 3 hours or overnight.

2.Preheat oven to moderate, 180°C.

3.Place spatchcock on a wire rack in a baking dish.

4.Bake for 45-50 minutes or until browned and cooked through, basting with marinade occasionally. Serve with salad or vegetables of choice.

For maximum flavour, score the flesh of the spatchcock before marinating.
Note

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Ingredients

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