Spatchcocks with potato & bacon stuffing

Preheat the oven to 200°C.

Heat oil in a frying pan, add bacon and onion and cook over medium heat for 5 minutes until bacon starts to crisp. Add celery, sage and thyme, and cook for 1 minute then add the potatoes, breadcrumbs and parsley. Season with salt and pepper and the lemon juice, then stir to combine.

Spread on a tray to cool. Stuff the spatchcocks with the mixture and tie the legs together with kitchen string.

Rub spatchcocks with butter, place on a baking tray and cook in the oven for 50 minutes until golden. Set aside to rest for 5-6 minutes before serving. Cut the string, pull out some of the stuffing and place the spatchcock on top.

Serve with green vegetables or a salad.