Step 1

Combine the garlic, chilli, chopped lemon thyme, rosemary, oil, wine and lemon juice and slices together in a bowl. Place the spatchcocks in a shallow dish, then pour over marinade. Cover with plastic wrap and chill for at least 1 hour.

Step 2

Preheat the oven to 200C and bring the spatchcocks to room temperature.

Step 3

Drain spatchcocks from the marinade. Place on a large baking tray and top with the lemon slices and remaining lemon thyme sprigs. Cook for 35-40 minutes until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from oven and rest, loosely covered with foil, for 5 minutes.

Step 4

Meanwhile, blanch green beans in boiling salted water for 5 minutes or until tender. Drain, then drizzle with a little oil and sprinkle over marjoram.

Step 5

Halve spatchcocks and divide among plates. Serve with the green beans.