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“This is a great spatchcock recipe apart from the marinating time there is not a lot of prep time involved. It is packed with flavour and has a wonderful end result I have listed the marinating time as 3 hours or overnight I usually do mine over night for maximum flavour. I served mine with chipped potatoes cooked with sea salt and pepper and roasted honey lemon vegetables. I have listed enough in the ingredients that should be ok with 4 and it will work with 2 without being way over the top.”

Ingredients Nutrition


  1. Prep time does not include marinating time.
  2. Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
  3. Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.
  4. Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
  5. Place spatchcocks, skin side up, on a rack in a baking dish. Bake uncovered for about 35-40 Min's or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.
  6. Vinaigrette.
  7. Combine all ingredients in screw-topped jar and shake well.
  8. Serve spatchcocks drizzled with vinaigrette.

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