Mandarin and Sage Spatchcock

Cook Time 1 hour

Servings 4


4 x 500g spatchcocks

4 mandarins, halved (skin on)

8 garlic cloves, whole

½ bunch sage, finely chopped

50g butter

½ bunch parsley

1 x 400g can chickpeas, rinsed and drained

½ cup sun-dried black olives

Olive oil, for drizzling

Salt and pepper


Preheat the oven to 180°C fan-forced. Make sage butter by mixing the butter and sage.

Pat the spatchcock dry with a paper towel. Fill each cavity with half a mandarin, a clove of garlic, and a little of the sage butter. 

Tie the legs together with the kitchen string.

Scatter the chickpeas and olives over the base of the roasting pan.

Cut the remaining mandarins in half again and add to the pan with the remaining sage, chopped parsley, garlic and olives. 

Add the spatchcocks to the pan, cover them with sage butter, and drizzle everything with olive oil. 

Season generously with salt.

Bake for 25 - 35 minutes or until you can pierce the thigh and the juices come out clear. 

Finish the dish with pepper and chopped parsley.


Radicchio, Celeriac and Blue Cheese Salad


Asparagus with Speck Crumble