Greek-style barbecued spatchcock with lemon and pepper

SERVES 4 // PREP TIME 5 MINS // COOK 40 MINS

“We use Thirlmere chickens and spatchcocks because they’re so tender, have a good breast-to-thigh ratio, and cook beautifully over the barbecue,” says Barthelmess. Pictured p96.

50 gm butter 200 ml chicken stock 1 head of garlic, halved 2 spatchcocks (about 500gm each), butterflied 50 ml extra-virgin olive oil 1 lemon, halved Thinly sliced long red chilli in extra-virgin olive oil, to serve

1 Preheat oven to 160°C and a barbecue or char-grill pan to high. Add butter, stock and garlic, cut-side down, to a flameproof roasting pan and roast for 20 minutes. Meanwhile, season spatchcock, drizzle with oil and grill, skin-side down first and turning once, until golden (2-3 minutes each side).

2 Transfer spatchcock, skin-side up, to roasting pan, add lemon, cut-side down, and roast until spatchcock is cooked and juices run clear when a thigh is pierced with a skewer (10-15 minutes).

3 Joint spatchcock with a sharp knife and transfer to a platter with roasted garlic and lemon. Spoon over roasting juices, season to taste with freshly ground pepper and serve with chilli in oil.

Wine suggestion 2016 Alpha Estate Greek rosé.