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This is a wonderful recipe – it’s quick and easy, looks impressive, and tastes delicious. There’s no standing over the stove – it cooks itself while you enjoy the company of your guests.
- SERVES8
- PREP20 mins
- COOK40 mins
INGREDIENTS
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4 x 500gm spatchcocks, butterflied (your supplier will do this for you)
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2 oranges
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1 tsp fennel seeds
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1 tsp dried oregano
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20 kalamata olives
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350 gm vine tomatoes (left whole or halved)
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3 garlic cloves, thinly sliced
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4 thyme sprigs
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1 ½ cups (250ml) white wine
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2 tbsp olive oil
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1 large sweet potato, peeled
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½ cup flat-leaf parsley leaves
METHOD
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Preheat oven to 200°C.
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Line 2 large baking pans with baking paper.
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Cut 2 cheeks of the orange and then cut each into 3 wedges.
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Squeeze 1 cup of orange juice.
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Place spatchcocks, skin side up in one pan with the orange wedges and juice, fennel seeds, oregano, olives, tomatoes, garlic, thyme, wine and 1 tablespoon of oil.
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Thinly slice sweet potato (a mandoline is ideal) – arrange in one layer in the second pan. Drizzle or spray with olive oil.
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Bake spatchcocks and sweet potato for 40 minutes, turning the potato once (keep your eye on the potato and remove if it is colouring too much).
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Once the spatchcock is golden and cooked through, remove from oven. Quarter spatchcocks and divide among plates. Scatter with parsley, and extra thyme leaves and spoon over any pan juices. Serve with the sweet potato and simply dressed lettuce leaves.
After you’ve cooked it a couple of times, you can make it your own recipe by adding or changing a few ingredients. Try adding some fennel quarters when baking, and then decorate with fennel fronds before serving. Bake with red onion quarters. Or, for a one-pot dish, you can even add some small new potatoes (halved) and omit the sweet potato.
