RECIPES SPECIAL OCCASIONS

Roast Spatchcock with Lemon and Oregano

Summary

Servings 3
Time Needed Prep
Cook
Ingredients 5
Difficulty Easy

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Ingredients

  • 1 Chicken Spatchcock (Poussin) approximately 1-kg, butterflied
  • 6 Garlic Cloves peeled
  • 1 Lemon sliced
  • 4 Oregano Sprigs leaves only
  • 1 tbsp Rice Bran Oil for drizzling

Nutrition Information

Qty per
92g serve
Qty per
100g
Energy 163.38666666667kcalcal 177.85195936139kcalcal
Protein 14.213333333333gg 15.471698113208gg
Fat (total) 8.38gg 9.121915820029gg
 - saturated 3.3666666666667gg 3.6647314949202gg
Carbohydrate 2.61gg 2.8410740203193gg
 - sugars 2.0333333333333gg 2.2133526850508gg
Dietary Fibre 4.1166666666667gg 4.4811320754717gg
Sodium 173.69333333333mgmg 189.07111756168mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Nothing says Christmas like this Roast Spatchcock with Lemon and Oregano. A tender, flavourful and mouthwatering recipe – a harmonious combination of flavours! Yum!

This adds to the excitement of your Christmas eve. Just imagine slicing/cutting this Roast Spatchcock when the clock strikes 12 – such a beautiful moment to start the Christmas day! So memorable too!

This dish is so delicious and the aroma is just so drooling! You won’t dare to ignore this once you already smelled the oh-so-tempting lemon and oregano!

You can pair this with wine because roasted chickens always go well with it! Truly perfect for family dinner!

Roast Spatchcock with Lemon and Oregano

Method

  1. Preheat oven to 180°C (350°F) fan-forced.

  2. Place spatchcock in an oven-proof dish with garlic cloves around it (tuck a few under the wings). Place 5 or 6 lemon slices on top of spatchcock and sprinkle oregano on top.

  3. Drizzle a small amount of oil over the top.

Recipe Hints and Tips:

  • May need to double the recipe, depending on the number of people you are serving.
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