Roasted garlic & sage spatchcock with potato & proscuitto

Preheat oven 220C/ 200C (fan forced)

Place garlic, sage and salt into a small food processor or mortar and process until broken down and smooth. Add softened butter and mix well; set aside.

Wipe spatchcock with absorbent paper and place one half of the garlic bulb and a teaspoon of the garlic butter into the cavity of the spatchcock.

Ease away the skin from the breast of the spatchcock and push garlic butter under the skin to cover both breasts.

Repeat with remaining birds and butter. Season well with salt and pepper Scatter potato and onion slices into the base of a baking dish and drizzle over stock; dot with any of the remaining butter and place spatchcock on top of potato. Cover with foil and roast 20 minutes.

Remove foil and lay prosciutto pieces over the potato and bake a further 30 minutes or until spatchcock and potato is cook.

Serve spatchcock with potato and steamed broccolini or beans.