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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.

  • servings: 4

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, May 2010

Reviews (3)

  • 22 Oct, 2013

    fabulous way to cook a whole chicken -- was done in just 30 minutes! The cherry tomatoes and garlic and wine made a great sauce that was delicious spooned over in our case couscous. Delicious, quick, easy, economical -- what more can you ask for?

  • 29 Mar, 2013

    This is quick and awesome. Made it the first time for my daughter, her husband and a house guest they had over. It was juicy, delicious and the sauce over couscous was delish! Am making it tonight w/ 1/2 of a chicken I have and orange cherry tomatoes. Yummy.

  • 14 Aug, 2012

    This is very delicious and a quick meal! Buy your chicken fresh at a local farmers market, one that has been raised on pasture. Get to know your farmers and how they raise the chickens. It makes a difference in the taste of the chicken. I used more tomatoes and garlic and added scallions too.