Spatchcocked Chicken with Tomatoes
We Also Love
- Comments()
Everyday Food, May 2010
- Yield Serves 4
Add to Shopping List
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
-
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.
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.
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.