Preparation time 20 minutes, cooking time 50 minutes.

1. Preheat oven to hot.

2. Combine butter, garlic and herbs in small bowl.

3. Wash spatchcock under cold water, pat dry with absorbent paper. Loosen skin of spatchcock by sliding fingers between skin and meat at neck joint, push an eighth of the herb butter under skin on spatchcock breast and spread evenly. Place one thyme sprig inside cavity, tie legs together with kitchen string. Wrap prosciutto around spatchcock, secure with toothpick. Repeat with remaining spatchcocks.

4. Place spatchocks in large deep baking dish, drizzle with combined oil and juice. Roast, uncovered in hot oven 30 minutes. Brush spatchcocks with pan juices , top spatchcocks with remaining thyme springs. Roast uncovered, in hot oven about 20 minutes or until spatchcocks are browned and cooked through.

5. Serve spatchcocks topped with remaining herb butter.

Serves 4, per serving 59.8g fat, 3110kj.

Tip: Spatchcock is a young chicken no more than six weeks of age and weighting less than 500g. Spatchcocks are also good butterflied and grilled or oven-baked, coated with your favour blend of spices.