Ingredients

2 x 500g small chicken (poussins) cut in half
remove the back bone and flatten

Marinade

1/4 cup extra virgin olive oil
2tbsp lemon juice
1 tb sp rosemary, roughly chopped
1 clove of garlic, crushed
freshly ground black pepper

Method

Combine the marinade ingredients

Place spatchedcocked chicken in a large dish, pour the
marinade over the birds and place in the refrigerator for 3 - 4 hours.

Pre heat oven to 350F/180C

Place birds on a roasting rack and roast in oven
for 35 - 40 minutes basting every 15 minutes, until cooked.
Serve with the Rosemary Potatoes.

(Serves: 4)