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
Adapted from Everyday Food Magazine
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.