A well-worn dinner party favourite. Easy to make, looks spectacular, tastes great.
12 rosemary sprigs
3 heads of garlic, halved horizontally & roasted at 180c for 30mins
6 tsp balsamic vinegar
6 spatchcocks (No5)
sea salt & cracked black pepper
6 slices prosciutto
4 red capsicums, deseeded and quartered
4 leeks, trimmed, halved and sliced lenghtways
1/2 cup olive oil
Preheat oven to 200c (180c fan-forced)
Combine capsicum and leek and spread evenly over base of a large shallow baking tray.
Place a sprig of rosemary, half a garlic head and 1 tsp vinegar inside the cavity of each spatchcock.
Tie legs with string.
Wrap a piece of prosciutto around each bird.
Top each spatchcock with a sprig of rosemary.
Sit spatchcocks on top of vegetables in baking tray.
Drizzle with olive oil.
Roast for 45 minutes or until spatchcocks are golden and veges are cooked.
Serve with roasted rosemary potatoes and garnish with rocket.