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4 x 550g organic or free-range spatchcock, boned out with the leg and half wing bone intact
1⁄4 cup fresh thyme
1⁄2 cup olive oil

Warm potato salad
600g Nicola potatoes, scrubbed
2 stalk celery, finely sliced on the angle
4 tbsp toasted almond flakes
4 tbsp homemade organic egg mayonnaise
10 sprigs parsley, roughly chopped
4 tbsp fresh chives, finely chopped
2 tbsp capers, finely chopped

Fennel greens
2 baby fennel (about 300g), stalk removed, finely sliced
3 cups fresh rocket greens
1 red onion finely sliced

Garlic dressing
1 clove garlic, minced
1⁄4 cup parsley, finely chopped
1 tsp sugar
1⁄2 cup olive oil
2 tbsp lemon juice
1 tbsp lemon rind

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place deboned spatchcock into a bowl and cover with the combined oil and thyme, seasoned with salt and pepper. Allow the spatchcock to marinate for at least three hours in the refrigerator or overnight if possible.

For the warm potato salad, cook the potatoes in a saucepan of boiling salted water until tender. Drain. Cool slightly, then peel the skins from the potatoes and cut into 3-4mm thick slices. Combine remaining ingredients in a large bowl, season to taste with sea salt and freshly ground black pepper, and mix well. Add potato slices and toss gently to coat.

For the garlic dressing, combine all the ingredients except the oil in a bowl, whisk ingredients to combine, while continuing to whisk gradually add in the oil until the dressing thickens slightly. Season with sea salt and pepper. Combine the fennel greens, rocket and thinly sliced red onion in a bowl. Drizzle over the garlic dressing.

Heat a heavy-based frying pan and cook the spatchcocks for 7-10 minutes on each side or until browned and the meat is cooked. Cut the spatchcocks in half down the middle so there is a leg and a wing on each piece.

Place half of the potato salad down on the plate, place half the spatchcock down and top with the dressed fennel greens, place the other half of the spatchcock on the salad and top off the dish with another amount of the dressed greens.