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