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Ingredients
4 spatchcock
100mls Extra virgin olive oil
60mls garlic oil
1 chilli chopped in oil
4 sprigs rosemary
1 Bunch Radicchio
salt
Method
1. Pre-heat oven to 250 degrees Celsius
2. Pour olive oil into pan, preferably non-stick & heat until smoking
3. Pat dry spatchcock with kitchen paper & sprinkle with salt
4. Place in pan skin side down reduce heat a little and sauté until brown, turn over drizzle with garlic oil & chilli oil place a sprig of rosemary on breast & roast for 11 minutes
5. Serve on radicchio leaves with pan juices
Serves 4
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