Chinese Five-Spice Roasted Spatchcock

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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

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