Spatchcocked Chicken with Tomatoes
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
- 1 spatchcocked chicken
- Coarse salt and ground pepper
- 3 unpeeled garlic cloves, smashed
- 1 pint cherry tomatoes, pierced with a pairing knife
- 1 teaspoon olive oil
- 1/2 cup dry white wine
- 1/4 cup water
- 1/4 cup fresh basil leaves, torn
Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan along with garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to pan and drizzle tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into pan.
Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes. Sprinkle with fresh basil leaves, torn if large, before carving.