•  4 x 550g spatchcocks (baby chickens)
•  ¼ cup (60ml) vegetable oil
•  ⅓ cup (80ml) soy sauce
•  ⅓ cup (80ml) dry sherry or Chinese rice wine
•  1 tablespoon ground five-spice
•  2 tablespoons sea salt flakes
•  lemon wedges, to serve

  Place spatchcock in a large non-metallic bowl. Combine the oil, soy and sherry, pour over, cover and marinate for 30 minutes. Preheat oven to 200°C (390°F). Place spatchcocks on a wire rack in a baking dish and roast for 30–40 minutes or until golden and cooked through. Mix the five-spice and salt to combine. Serve with five-spice salt and lemon wedges. Serves 4.