Ready Time: 1 hrs 5 mins
Preparation Time: 20 mins
Cooking Time: 45 mins
Serves: 2
Founder of Vic's Meats, Australia's largest meat wholesaler of premium quality meats, owner of Victor Churchill butcher and the driving force behind Vic's Meat Market Day. Anthony is also the voice behind Ask the Butcher, an iPhone application designed to demystify cooking meat at home and soon– to–be a Foxtel TV show.
"I have dedicated my career to promoting the people and produce that are the backbone of Australia's meat industry".
Ingredients
- 2 cups of Greek yogurt (natural unsweetened)
- 5 cm piece of fresh ginger grated finely
- 1 whole lemon juiced
- ½ cup of olive oil
- 2 tablespoons of Garam masala
- 2 tablespoons ground Coriander
- 2 tablespoons ground Cumin
- 1 teaspoon Chilli powder
- 1 tablespoon ground turmeric
- 2 spatchcock, butterflied
Method
- Mix all the ingredients together and add the chicken, coating well in the mixture. Refrigerate overnight. This recipe can also be applied to the chicken and cooked straight away. But for optimal flavour, marinating overnight is preferred.
- Remove the chicken from the marinade wiping off the excess. Place the chicken in the baking pan.
- Position the wire rack in the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to the Roast function.
- Set the temperature to 200c with convection turned on and set the timer to 45 minutes. Press the start/cancel button to activate. When preheating has completed, place the baking pan on the wire rack and roast the chicken for 45 minutes.
- Once cooking is finished, remove the Spatchcocks from the oven, cover loosely in foil and allow to rest for 10 minutes before carving.