Lemon and garlic roasted spatchcocks

Ingredients

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

Method

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.

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