400g 'chat' (baby) potatoes, thinly sliced
4 garlic cloves, unpeeled
1 lemon, thinly sliced
10 sprigs thyme
1 lemon, halved, EXTRA
2 x 500g spatchcocks*
1 tablespoon lemon juice
2 tablespoons olive oil
sea salt and cracked black pepper
Preheat oven to 200deg.C. Arrange the potato in the base of a baking dish and top with the garlic, lemon and halve the thyme. Place the remaining thyme and lemon halves in the spatchcocks' cavities and secure the legs with kitchen string. Place the spatchcocks on top of the potato, drizzle with lemon juice and olive oil and sprinkle with the salt and pepper. ROAST for 40 - 45 minutes or until golden and cooked through. Serve with the potato, lemon slices and garlic. Serves 2.
* You can buy spatchcocks (baby chickens) from a retail or wholesale meat butcher and some supermarkets.
* Fully fill/"Stuff" the spatchcocks and slice the potato beforehand and place them in the oven when your guest arrives. Once the spatchcocks begin roasting, you can relax.
Bon Apetit
ANOTHER Donna Hay Recipe/ for romance?
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