Spicy Roast Spatchcocks

• 2 -4 baby chickens, spatchcocks (depending on whether making for 2 or 4)
• 2 teaspoons paprika
• 4 garlic cloves, crushed
• 1 teaspoon cumin seed
• 2 teaspoons yellow mustard seeds
• 2 tablespoons finely chopped coriander
• 2 green onions, finely chopped
• 5 tablespoons mango chutney
• 3 tablespoons olive oil
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sugar

1. Prep time does not include marinating time.
2. Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
3. Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.
4. Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
5. Place spatchcocks, skin side up, on a rack in a baking dish.
6. Bake uncovered for about 35-40 Min's or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.
7. Vinaigrette.
8. Combine all ingredients in screw-topped jar and shake well.
9. Serve spatchcocks drizzled with vinaigrette.

paprika, garlic, cumin, yellow mustard seeds, coriander, green onions, mango, olive oil, olive oil, lemon juice, sugar

Taken from www.food.com/recipe/spicy-roast-spatchcocks-341031 (may not work)