Spatchcocks with Fennel, Garlic and Carrots
Serves : 4
| Difficulty level : Difficult
Spatchcocks with Fennel, Garlic and Carrots
There's something so enjoyable about having your own roast spatchcock to tuck into, with a lightly spiced crisp skin and warming sweet roast vegetables to round it all out.
Cooking Information
Prep. time: 20
Serves : 4
| Difficulty level : Difficult
1 tbs cinnamon
1 tbs nutmeg
1 tbs paprika
2 tsp salt
2 tsp pepper
2 x 350g spatchcocks
olive oil spray
1 small fennel, cut into quarters
1 bunch baby carrots, scrubbed and trimmed
1 red onion, cut into quarters
1 garlic head, halved
salt and pepper, to season
1 pouch Bare Bones® Classic Gravy with Black Garlic
- Pre heat oven to 180°C.
- Combine cinnamon, nutmeg, paprika with half the salt and pepper in a small bowl.
- Place spatchcocks onto large baking tray, spray lightly with olive oil and rub spice mix all over skin. Add the fennel, carrots, red onion and garlic to the tray, spray with a little olive oil and season with the remaining salt and pepper.
- Cover tray with foil and place into oven for thirty minutes. Remove foil and cook for a further 20-30 minutes or until spatchcocks are browned and skin crisp.
- In the meantime heat Bare Bones® Classic Gravy with Black Garlic as per packet instructions and transfer into a serving dish.
- Serve immediately alongside spatchcocks and vegetables.
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