Spicy Roast Spatchcocks

Ingredients

• 2-4 baby chickens, spatchcocks (depending on whether making for 2 or 4)
• 2 teaspoons paprika
• 4 garlic cloves, crushed
• 1 teaspoon cumin seed
• 2 teaspoons yellow mustard seeds
• 2 tablespoons finely chopped coriander
• 2 green onions, finely chopped
• 5 tablespoons mango chutney
• 3 tablespoons olive oil

Vinaigrette

• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sugar

Directions

1. 1

   Prep time does not include marinating time.

2. 2

   Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.

3. 3

   Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.

4. 4

   Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.

5. 5

   Place spatchcocks, skin side up, on a rack in a baking dish. Bake uncovered for about 35-40 Min's or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.

6. 6

   Vinaigrette.

7. 7

   Combine all ingredients in screw-topped jar and shake well.

8. 8

   Serve spatchcocks drizzled with vinaigrette.