Roasting the spatchcock yields fine results, but grilling it on the barbecue will add smoke and char. To make this fast meal more of a feast, add a simple salad of thinly sliced fennel, fennel tops and coriander leaves tossed in lemon juice.
- 2 bunches Dutch carrots, scrubbed and trimmed
- 2 small Spanish onions, thinly sliced
- 2 tbsp olive oil
- 4 spatchcock (500gm each), butterflied
- 400 gm canned chickpeas, drained and rinsed
- 180 gm pitted green olives
- 1 cup (loosely packed) mint
- 1 cup (loosely packed) coriander
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ¾ tsp ground cinnamon
- ½ tsp chilli powder
- ½ tsp ground turmeric
- 185 gm unsalted butter
- 3 garlic cloves, finely grated
- 1½ tbsp lemon juice, or to taste
- 3 tsp honey
- 1Preheat oven to 240°C. Toss carrots, onion and half the oil in a large roasting pan to coat and season to taste. Place spatchcock on top skin-side up, drizzle with remaining oil, season to taste and roast until spatchcock is golden brown and juices run clear when a thigh is pierced with a skewer (20-22 minutes). Transfer spatchcock to a plate, cover with foil and rest briefly.
- 2Add chickpeas and olives to the vegetables in the roasting pan and return to the oven to warm through (2-3 minutes).
- 3Meanwhile, for chermoula butter, dry-roast spices in a small frying pan until fragrant (30 seconds to 1 minute). Crush with a mortar and pestle, then blend in a small food processor with remaining ingredients until smooth. Season to taste.
- 4Add half the chermoula butter to roasted vegetables and toss to coat. Divide among serving plates, top with spatchcock, then herbs and yoghurt and serve with lemon wedges and remaining chermoula butter.