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Spatchcock with roast garlic, semi-dried tomatoes & basil
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 5 400-500g fresh spatchcock
  • 20 large garlic cloves, unpeeled
  • 80mls (1/3 cup) balsamic vinegar
  • 185mls (3/4 cup) dry white wine or sherry
  • 32.00 gm brown sugar
  • 250g (1 cup) semi-dried tomatoes
  • 250.00 ml fresh basil leaves, roughly torn
  • Extra basil sprigs, to garnish
  • 80mls (1/3 cup) olive oil
  • 20.00 ml dried basil leaves
  • Ground black pepper, to taste
Instructions:
  • Preheat the oven to 180°C.
  • Prepare the marinade by mixing together olive oil, garlic, dried basil, and pepper. Massage the spatchcock with the flavorful marinade inside and out, then transfer it to a spacious roasting pan.
  • Combine the garlic cloves with the olive oil and transfer to a small ovenproof dish. Roast the spatchcock along with the garlic in the preheated oven for 35 minutes.
  • Take the garlic out of the oven, then continue roasting the spatchcock for an additional 5-10 minutes until golden brown and the thigh juices run clear when pierced with a skewer.
  • Place the spatchcock and garlic on a serving platter, tent loosely with foil to keep warm.
  • Place the roasting pan on the stove top and add vinegar, wine or sherry, and sugar. Cook over medium heat, stirring, for 3-4 minutes until the liquid reduces by 1/3. Remove from heat and stir in the semi-dried tomatoes and fresh basil leaves. Spoon over the spatchcock and garnish with extra basil sprigs before serving.

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