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
Roast spatchcocks with radish and currant salad
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