Method:
1 Preheat the oven to 200°C fan forced.
2 Season the spatchcock with salt and pepper, stuff bacon and sage leaves under the skin and drizzle with olive oil.
3 Heat a frying pan over high heat, cook the spatchcock, skin side down for 2-3 minutes until golden. Turn and transfer to the oven, roast for 10 minutes or until cooked through.
4 Place the artichoke leaves in a bowl and squeeze over the lemon juice, set aside 5 minutes.
5 Drain the lemon from the artichoke and return to the bowl. Add the red onion and watercress, drizzle with olive oil and season with salt and pepper and toss to combine. Arrange salad on a plate, serve with the spatchcock.