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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
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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Michael Sheldrake
[email protected]This recipe was a hit with my family! The chicken was tender and juicy, and the tomatoes were perfectly roasted. We loved the crispy skin on the chicken too. Will definitely be making this again soon.
Mennin Boyd
[email protected]Not a fan. The chicken was dry and the tomatoes were bland. I won't be making this again.
Dan “Dan” Luvu
[email protected]This was a great recipe! The chicken was cooked perfectly and the tomatoes were so flavorful. I loved the crispy skin on the chicken too. Will definitely be making this again.
pie gAmEr
[email protected]Easy and delicious! This recipe is perfect for a weeknight meal. The chicken and tomatoes cook together in one pan, so cleanup is a breeze. Definitely recommend!
Ernest Okoro
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the tomatoes were perfectly roasted. I loved the crispy skin on the chicken too. Will definitely be making this again soon.
Ronnie barlow
[email protected]Meh. I wasn't impressed with this recipe. The chicken was bland and the tomatoes were too acidic. I won't be making this again.
Cooper Rice
[email protected]Not bad! The chicken was a bit dry, but the tomatoes were delicious. I might try brining the chicken next time to see if that helps.
Rehan Waleed
[email protected]I tried this recipe last night and it was a huge hit with my family. The chicken was tender and flavorful, and the tomatoes added a nice pop of color and flavor. Definitely recommend!
Maida Memon
[email protected]Wow! This chicken was amazing. The spatchcocking method made it cook so quickly and evenly. The tomatoes were the perfect complement. Definitely a new favorite recipe.
Tahman Umer
[email protected]This spatchcocked chicken recipe is a game-changer! The chicken cooked evenly and was incredibly juicy. The tomatoes added a delicious tangy flavor. I'll definitely be making this again.