Ingredients
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.
This recipe is from the August 2011 issue of .
Notes