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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.”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  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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