Name: Roast spatchcock with lemon and garlic butter
Yield: 4
Ingredients: 2 bunches Dutch carrots, trimmed, halved; 1½ tbsp olive oil; Finely grated rind and juice of 2 lemons; 2 tbsp thyme; 100 gm softened butter; 2 garlic cloves, finely chopped; 4 spatchcock (500gm each), butterflied; 3 leeks, trimmed and quartered; To serve: flat-leaf parsley

Ingredients

2 bunches Dutch carrots, trimmed, halved

1½ tbsp olive oil

Finely grated rind and juice of 2 lemons

2 tbsp thyme

100 gm softened butter

2 garlic cloves, finely chopped

4 spatchcock (500gm each), butterflied

3 leeks, trimmed and quartered

To serve: flat-leaf parsley

Method

Main

1.Preheat oven to 220C. Combine carrot, oil, half the rind and half the thyme in a large roasting pan, season to taste and place in oven while you prepare the spatchcock.

2.Combine butter, garlic, remaining rind and thyme in a small bowl, season to taste. Heat half the garlic butter in a frying pan over medium-high heat, add spatchcock skin-side down and cook until browned (2-3 minutes).

3.Add leek to roasting pan, dollop vegetables with remaining garlic butter, then place a wire rack over pan. Place spatchcock skin-side up on rack and roast, basting occasionally with remaining garlic butter, until spatchcock are cooked through and vegetables are tender (15-20 minutes). Stir parsley and lemon juice through vegetables, season to taste. Halve spatchcock and serve hot with vegetables and pan juices.