Ingredients
- 2 x 500g (approx) spatchcock
- Selection of root vegetables, potatoes, sweet potatoes, pumpkin
- Olive oil
- Sprigs of rosemary and thyme
- Salt and pepper
Serves: 4-5
Method
Dry two spatchcocks well with paper towels. Tuck the legs into two cuts in the skin just below the breast to hold them in place.
Slide one rotisserie fork onto the rod and secure.
Slide the spatchcock onto the rod through the centre and ensure the fork goes into as much of the spatchcock as possible to prevent it slipping.
Secure with the other rotisserie fork and repeat process with next spatchcock.
Coat with a little olive oil and lots of salt and pepper.
Peel and chop your vegetables into smallish pieces.
Add fresh rosemary and sprigs of thyme.
Coat the vegetables in olive oil, salt and pepper and toss well.
Place a sheet of baking paper into the base of the oven roasting tray.
Add vegetables into the dish.
Set up rotisserie cradle and place the rod with spatchcocks on the cradle.
Slide tray into oven.
Insert pointed end of rod into the rotisserie motor socket making sure the other end is able to turn freely.
Set rotisserie function at 160°C (mode 5) and cook for about 45 minutes or until golden.
Slide spatchcock from rod and serve on top of the vegetables with rosemary to finish.
Recipe presented by ILVE.
