Thyme infused roasted spatchcock with lentil vege stew

Our thyme is full of gorgeous fresh spring shoots and flowers at the moment making it a gorgeous fragrant addition to a dish.


2 young fresh spatchcock
50g butter
1 handful of thyme

Lift the skin on the breast of the bird and pop the butter under each breast with half the thyme. Push the rest of the thyme into the cavity of the birds. Roast in the oven on about 200°C for half an hour. Depending on the sizeof the birds they may need longer. Check until the juice runs clear.

Lentil/vege stew

1 cup of lentils
1 chopped carrot
1 chopped onion
1 clove of garlic
1 small handful of chopped thyme
1/2 cup of chicken stock

Sautee garlic and onion in a dash of olive oil then add carrot and sautee for a minute or two longer. Add Chicken stock and bring to a simmer. Add thyme and simmer until carrot is just done and stock has reduced. Add lentils and stir through. Serve on a bed of english spinach topped with the roast spatchcock.

We served a cheeky dessert of fresh strawberry smoothie with fresh strawberries and some dark chocolate.



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