2 bunchesDutch carrots, trimmed, halved1½ tbspolive oilFinelygrated rind and juice of 2 lemons2 tbspthyme100 gmsoftened butter2garlic cloves, finely chopped4spatchcock (500gm each), butterflied3leeks, trimmed and quarteredTo serve:flat-leaf parsley
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.
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).
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 Australian Gourmet Traveller.