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Spatchcock stuffed with Lemon and Herbs served on a Bed of Smashed Fresh Peas and Italian Roasted Vegetables

Luke’s main course recipe from Come Dine With Me Australia, series 1.


  • Spatchcock stuffed with Lemon and Herbs

  • Rosemary, sage and garlic butter

  • Smashed Fresh Peas

  • Italian Roasted Vegetables


  • Spatchcock stuffed with Lemon and Herbs:

  • 1.

    Put the sage, rosemary and garlic butter under the skin of each spatchcock (or make your own)

  • 2.

    Take a few sprigs of fresh rosemary and lemon-scented thyme and put them inside the bird (you can use sage if you can’t find thyme)

  • 3.

    Cut up some wedges of lemon. Squeeze some juice over the bird, then put the wedge inside

  • 4.

    Add garlic cloves inside the bird

  • 5.

    Rub salt, pepper and olive oil over the bird

  • 6.

    Cook in the oven for about 40 minutes at 200 – 220°C.

  • Smashed Fresh Peas:

  • 1.

    Boil peas for two minutes drain replace in pan with butter pepper and salt and smash the peas

  • Italian Roasted Vegetables:

  • 1.

    Combine all the vegetables apart from continental parsley into a roasting pan. Drizzle with a quarter of a cup of olive oil and salt and pepper to taste and toss place into the oven on 200 degrees for 35 minutes.

  • 2.

    After 35 minutes toss and place in oven for another 10 minutes. Place in serving dish and mix with parsley

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Spatchcock stuffed with Lemon and Herbs served on a Bed of Smashed Fresh Peas and Italian Roasted Vegetables.


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Posted by RB78Report
Looks great. I made the Italian Roasted vege tonight - so easy and so tasty. I also added some mushrooms and thought it would have been nice with a little minced garlic. You are a lovely guy - I felt so sorry for you having to sit through the other discussing their sex lives - oohh the idea of listening to Alex's sex life-YUK.