Recipe courtes of Game Farm.
Use kitchen scissors to cut spatchcocks in half lengthways. Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcocks and leave to marinate for 1 hour.
Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down.
Cook under preheated grill for 10 minutes, basting occasionally with marinade.
Turn spatchcocks over and cook for a further 10 minutes until cooked through and skin is golden.
Serve with the beans and feta.
For the beans and Feta:
Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the until just tender, about 2 to 3 minutes. Drain the beans well, and then add them, along with the cheese to the bowl. Toss to combine and season to taste.
Makes 4 servings
| Prep Time: | 70 mins |
| Cooking Time: | 20 mins |
| Ready in: | 90 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2940 kj |
| Calories | 703 kcal |
| Fat | 50 g |
| Saturated Fat | 20 g |
| Total Carbohydrate | 27 g |
| Total Protein | 39 g |
| Fibre | 4 g |
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