This meal wasn't for a special occassion for us apart from a return to health and normality. It comes from "Feedback" by Michelle Scamps, a cookbook that is hard to find and definitely deserves wider publication. While it is one of my husband's favourites and something I have made for dinner parties, I decided to indulge all of us. And the results on the night: husband very happy, one daughter liked it; the other found the orange marinade a little overwhelming. (Incidentally the reason I like spatchcock for a dinner party is that it is so easy and fast to plate and has a bit of a "wow" factor when it hits the table).
Citrus Roasted Spatchcock from "Feedback" by Michelle Scamps4 spatchcock
2 oranges sliced into wedges
For the marinade:
1 orange, zest and juice plus juice of 3 more oranges
1 lime, zest and juice
90 ml balsamic vinegar
125 ml olive oil
6 cloves garlic, crushed
6 sprigs of thyme, chopped
2 tbsp dried oregano
Mix marinade ingredients and season with salt and pepper. Put the spatchcocks into the marinade, cover and refrigerate for at least 2 hours, preferably overnight. Turn the spatchcocks in the marinade every 1/2 hour or so (or when you remember).
To cook, preheat oven to 180C. Remove spatchcocks from the marinade (save marinade for basting) and put them into a roasting tin with the oranges. Drizzle some olive oil over the oranges, then put the roasting tin into the oven . Roast for 50 minutes or until the spatchcocks are cooked, basting with the leftover marinade every 15 minutes. Tip the pan juices into a small saucepan and reduce to become a tasty sauce.
Serve with couscous or rice to sop up the juices.