Fast Recipes

Roast spatchcocks with radish and currant salad

Australian Gourmet Traveller fast Greek recipe for roast spatchcocks with radish and currant salad.

By Alice Storey
  • Serves 4
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Roast spatchcocks with radish and currant salad
This salad was inspired by Maria Benardis’s lovely book My Greek Family Table. It’s the perfect accompaniment to the bay leaf-roasted spatchcocks.


  • 5 fresh bay leaves, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 lemons, finely grated rind only
  • 80 ml (1/3 cup) olive oil
  • 4 spatchcocks (about 500gm each), butterflied
Radish and currant salad
  • 1 bunch radishes (about 7), thinly sliced on a mandolin
  • ½ cup flat-leaf parsley (loosely packed), coarsely chopped
  • 2 tbsp Greek-style yoghurt
  • 2 tbsp currants, soaked in warm water for 10 minutes, drained
  • 1 tbsp extra-virgin olive oil


  • 1
    Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.
  • 2
    Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).
  • 3
    Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.


This recipe is from the March 2010 issue of .

  • Author: Alice Storey