One-Pan Spatchcocks with Melted Onions & Lemons. Forget boring mid-week meals and try this delicious dish.
Serves 2-3 (or 4-6, cut into halves, with a salad on the side)
3 tbsp olive oil
1 tbsp butter
2 cups pearl onions, peeled
2-3 whole spatchcocks, about 1.5kg in all
1 tbsp juniper berries, lightly crushed with a mortar and pestle
4-5 small lemons, halved
1 cup dry white wine
5-7 sprigs fresh thyme
11⁄2-2 cups vegetable or chicken stock
Preheat the oven to 180°C. In a large, heavy cast-iron skillet, bring 2 tablespoons of the olive oil and the butter to sizzle over medium heat. Sauté the pearl onions for about 7-10 minutes, agitating the pan every so often so that all the surfaces brown. Season with sea salt and black pepper, remove from the pan and transfer to a bowl. Cover and set aside for later.
Pat spatchcocks dry and rub each with the remaining olive oil. Season with sea salt, black pepper and the crushed juniper berries. In the same skillet over medium heat, sear the spatchcocks on all sides until lightly browned. Add the lemon halves to the pan and sear for 2-3 minutes on each side, until their cut surfaces are caramelised and golden brown.
Add the white wine, and as the liquid heats, use a wooden spoon to scrape any bits from the bottom of the pan. Return the pearl onions to the skillet, arranging them in between the lemon halves and spatchcocks. Add the sprigs of thyme and the stock, and season with sea salt and black pepper. Bring to the boil, then transfer the pan to the preheated oven.
Roast the spatchcocks in the oven for 15-25 minutes, or until the juices run clear and the cooking liquid has reduced slightly. Carefully remove from the oven. Spoon the pan juices over the spatchcocks, onions and lemons, and enjoy.