Donna Hay’s fast chicken recipe

February 25, 2010

Lemon and garlic roasted spatchcocks


2 spatchcocks (small chickens), halved
1 lemon, quartered
6 cloves garlic, unpeeled
2 tablespoons olive oil
basil leaves, to serve


Preheat the oven to 200ºC. Place the spatchcock in a baking dish with the lemon and garlic. Drizzle with the oil and roast for 20–30 minutes. Sprinkle with basil and serve with roasted potatoes and a green salad, if desired.

Serves 2.

From Donna Hay magazine, out now.

For more great recipes click here!

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said