‘Roasted’ Spatchcock

• 6 spatchcocks (baby chickens), butterflied
• sea salt and freshly ground black pepper
• 1 head garlic, cl

Working with one spatchcock at a time, lay one, skin-side up, on a work surface with the legs closest to you. Take the inside of the top of a leg and gently pull towards you to remove it, taking care to leave the leg skin attached to the body. Repeat with the other leg. Set aside.

Remove the bones from the underside of the breasts but do not separate the pair of fillets. Refrigerate unt