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 servePlace 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.
