Tuesday, April 20, 2010

Spatchcocked Chicken With Tomatoes

I get an insane number of magazines every month, but one of the ones that never fails me is Everyday Food. There are always recipes in there that I end up trying (and loving) every month. The magazine is also small and the perfect size to hang out on my kitchen shelf.

I got this month's copy in the mail yesterday, and immediately wanted to try the recipe for spatchcocked chicken with tomatoes. A spatchcocked chicken is essentially a split, then flattened chicken. There's an excellent how-to pictorial in this month's magazine.

This dish was simple to make, cheap, and tasted fantastic. It's a keeper.

Spatchcocked Chicken With Tomatoes

1 whole chicken, spatchcocked
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes
1 tsp olive oil
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh basil leaves
salt and pepper, to taste

Preaheat oven to 500 degrees.

Season spatchcocked chicken with salt and pepper and place in a pan breastside up. Add the 3 garlic cloves. Salt and pepper the chicken.
Pierce all of the tomatoes with the tip of a paring knife. Add the tomatoes to the pan, and drizzle with tsp of olive oil (*I used more than a tsp and drizzled it over everything). Salt and pepper the tomatoes (I just added a little bit more s & p to the tomatoes around the edges).

Pour wine and water into pan.

Roast chicken until juices run clear when pierced between breast and leg, or when an instant-read thermometer reads 165 degrees when inserted in thickest part of a thigh, avoiding bone. This will take 30-50 minutes (the magazine suggested 30, but mine took much longer).

Let rest 5 minutes, and sprinkle with fresh basil before carving.


Colleen said...

I just saw this in the magazine and was intrigued. Thanks for the review!

Audrey said...

Looks delicious, can't wait to try it! Thanks.