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.
From Donna Hay magazine, out now.