SPATCHCOCKED CHICKEN WITH TOMATOES

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Spatchcocked Chicken with Tomatoes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 532 g, Fat 28 g, Fiber 2 g, Protein 53 g

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