4 (about 650gm each)spatchcocks2bay leaves, coarsely chopped¼ cup (loosely packed)flat-leaf parsley leaves, coarsely chopped3 clovesgarlic, coarsely chopped125 ml (½ cup)extra virgin olive oil2 tbspfinely grated lemon rind1 headfrisée, trimmed and washed, to serveSalsa verde6anchovy fillets25 gm (¼ cup)capers in oil, drained4 clovesgarlic, coarsely chopped2 cups (firmly packed)flat-leaf parsley leaves250 ml (1 cup)extra-virgin olive oil
Using kitchen scissors and working with a spatchcock at a time, cut along the spine to remove backbone, place cut-side down and press down to flatten. Combine bay leaves, parsley, garlic, oil and lemon rind in a large bowl, season to taste with sea salt and freshly ground black pepper, add spatchcocks, mix to coat, cover with plastic wrap and refrigerate for at least 30 minutes.
For salsa verde, process anchovy fillets, capers, garlic and parsley in a food processor until coarsely chopped. With motor running, gradually add oil in a steady stream and process for a few minutes or until blended to a thick paste. Makes 1½ cups.
Preheat a barbecue to medium heat. Thread each spatchcock between 2 metal skewers, reserving marinade, and cook, basting occasionally with marinade, for 10-12 minutes each side. Serve with salsa verde and frisée.