•  1kg sebago (starchy) potatoes, peeled and thinly sliced
•  1 lemon, thinly sliced
•  2 cloves garlic, thinly sliced
•  sea salt and cracked black pepper
•  1 ½ cup (375ml) single (pouring) cream
•  4 x 500g spatchcocks (baby chickens)
•  1 bunch lemon thyme
•  olive oil, for drizzling

  Preheat oven to 200ºC (390ºF). Layer the potato, lemon and garlic in a lightly greased 7 cup-capacity (1.25 litre) baking dish. Sprinkle with salt and pepper and pour over the cream. Bake for 15 minutes or until just tender when tested with a skewer. Tie the spatchcock legs together with kitchen string and secure the lemon thyme to the legs with more string. Brush spatchcocks with oil and sprinkle with salt. Place on top of the potato and roast for 30 minutes or until spatchcocks are golden and cooked through. Serves 4.

  + Spatchcocks (also called poussins) are very young chickens. They’re available from butchers.