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Fast roast spatchcock with oranges, olives and parsley
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Whip up a zesty garden party dish: quick-roasted spatchcock with oranges, wine, olives, and herbs.
Ingredients:
  • 1 orange
  • 4 x 500g spatchcocks, butterflied (see note)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 12 kalamata olives
  • 250g punnet vine-ripened cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 4 thyme sprigs
  • 250ml white wine
  • 36.40 gm olive oil
  • 1 large kumara, peeled
  • 125.00 ml flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 200°C and prepare 2 large baking pans by lining them with baking paper.
  • Cut 2 juicy orange cheeks into 3 or 4 elegant wedges each. Squeeze out any remaining fresh orange juice and save for later.
  • Arrange the spatchcocks, skin-side up, in a pan along with orange wedges, fennel seeds, oregano, olives, tomato, garlic, thyme, wine, and 1 tablespoon of oil. Don't forget to season everything.
  • Using a mandoline, thinly slice the kumara and then arrange in a second pan. Drizzle with the remaining 1 tablespoon of oil and season generously.
  • Roast spatchcocks and kumara in the oven for 40 minutes, flipping the kumara halfway through, until both are golden and fully cooked.
  • Arrange the quartered spatchcocks on plates and generously sprinkle with fresh parsley. Drizzle any pan juices over the top before serving alongside the kumara.

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