2 spatchcock or small chickens, butterflied
Salt and pepper, to taste
1 tbsp fresh thyme, finely chopped
2 garlic cloves, crushed
2 green apples, cored and cut into halves
2 tbsp olive oil
300g Brussels sprouts, cut into quarters
1 spanish onion, sliced
1 leek, outer leaves removed, washed and sliced
1 carrot, peeled and diced
½ tbsp orange zest
1 tbsp orange juice
2 tbsp pepitas
½ tbsp parsley, chopped
Preheat oven to 180°C.
In a bowl combine spatchcock, 1 tablespoon olive oil, fresh thyme, salt and pepper, and 1 crushed garlic clove. Set aside for 1 hour in the fridge.
In a heated frying pan, cook the brussel sprouts, onion, leek, carrot and the rest of the garlic, then drizzle with 1 tablespoon olive oil, orange zest and juice, and sweat for 5-7 minutes until softened.
Place the sweated down veggies in a large baking dish, the top with the apples and then the spatchcock over the apples. Bake in the oven for 30-45mins until spatchcock is cooked through and vegetables are tender.
Serve sprinkled with pepitas and fresh parsley.