Spice-rubbed spatchcocks with roasted vegetables
320 g, halved
20 individual, (2 bunches)
Pumpkin, butternut, raw
800 g, cut into wedges
1 tbs, (mild)
1 tsp, dried
1 tsp, ground
1200 g, (buy 4 x 500g spatchcocks)
1 medium, cut into wedges
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Place potatoes, pumpkin and carrots onto prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper, then bake for 30–40 minutes or until lightly browned all over.
- Meanwhile, heat a small non-stick frying pan over medium heat. Add paprika, ground coriander, fennel and turmeric and cook, stirring, for 30 seconds or until fragrant. Transfer herb mixture to a small bowl and add honey and 1 tablespoon warm water, stirring well to combine.
- Place spatchcocks in a large baking dish and rub all over with spice mixture. Season with salt and freshly ground black pepper, then bake in oven with vegetables for 30–40 minutes or until spatchcocks are browned and cooked through.
- Cut spatchcocks into sections and arrange on a large serving platter with roasted vegetables. Sprinkle with fresh coriander and serve immediately with lemon wedges.