2garlic cloves, coarsely chopped4lemons2 tbsp eachcoarsely chopped tarragon, thyme and flat-leaf parsley200 gmmascarpone6spatchcock, rinsed and patted dry with absorbent paperFor drizzling:olive oil250 ml (1 cup)chicken stockRoast carrot and lentil salad90 mlolive oil20 mlred wine vinegarFinelygrated rind and juice of 1½ lemons1garlic clove, finely chopped2 bunchesDutch carrots, scrubbed250 gmsmall green lentils1 cupcoarsely chopped flat-leaf parsley
Preheat oven to 180C. Pound garlic and ½ tsp sea salt in a mortar and pestle to a coarse paste. Finely grate rind of 2 lemons (reserve lemons), add to salt mixture with herbs and pound to a fine paste. Stir in mascarpone, season to taste and set aside.
Gently separate skin from breasts and legs of each spatchcock by sliding your finger carefully between them, taking care not to tear skin. Push 1½ tbsp mascarpone mixture under skin of each spatchcock (reserve remaining mixture) and spread evenly under skin.
Coarsely chop grated lemons and stuff into spatchcock cavities. Truss with kitchen string, place in a roasting pan and drizzle with oil. Cut remaining lemons into wedges, squeeze juice over spatchcock and add wedges to pan. Add stock and roast, basting occasionally, until browned and cooked through (30-35 minutes).
Meanwhile, for roast carrot and lentil salad, combine oil, vinegar, lemon rind, juice and garlic in a bowl and season to taste. Spread carrots on an oven tray lined with baking paper, drizzle with a little oil mixture, season to taste and roast until browned and tender (25-30 minutes). Cook lentils in a large saucepan of boiling water until tender (20-25 minutes), drain and add roast carrots, parsley and remaining oil mixture. Season to taste and keep warm.
Remove spatchcock from roasting pan and cover with foil to keep warm. Boil pan juices over high heat until reduced by half (4-5 minutes). Whisk in remaining mascarpone mixture, season to taste and serve spooned over mascarpone-roasted spatchcock with roast carrot and lentil salad.