Spatchcock Chicken with Tomatoes and White Wine Sauce [RECIPE]

Feed the family in about 30 minutes by spatchcocking a chicken tonight. (Photo by Jathan Fink, Jadeworks Entertainment)

One of my favorite ways to prepare poultry of late is to spatchcock it, which means we remove the bird’s backbone and roast it flattened out in a large cast iron skillet. It cuts the time from oven to table in half (at least), and cooks the bird much more thoroughly. It also delivers a juicy, succulent chicken instead of the tough, dry ones traditional roasting methods sometimes create. The addition of chardonnay and tomatoes adds a new dimension to the flavor profile that is simply yummy. 

PREP: 10 minutes
COOK: 30 minutes

INGREDIENTS

• 1 whole chicken, about 3 to 4 pounds, soaked in brine overnight
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 cloves garlic
• 1 pint grape tomatoes
• 1/2 cup chardonnay or other dry white wine
• 1/4 cup water
• 1/4 cup fresh basil leaves, if desired

DIRECTIONS

1. Preheat oven to 500° F. Remove chicken from brine and pat dry with paper towels. (Click here if you need to know how to make a brine and soak the bird.) Using kitchen shears, spatchcock the chicken by cutting out the bird’s backbone; discard back or save in a resealable plastic bag in the freezer to make chicken broth at a later date. Lay the chicken on its back and push down on the breast to flatten it out slightly. Transfer chicken to a 12-inch cast iron skillet and fold its legs in toward the breast as shown above.
2. Drizzle chicken with olive oil, then sprinkle liberally with Kosher salt and freshly ground pepper. Smash 4 cloves of garlic with the side of a knife and place them in the skillet around the chicken. Using the tines of a fork, pierce 1 pint of grape tomatoes and tuck them around the bird. Pour in wine and water for moisture, then put chicken in the oven for 30 minutes, until it registers 165°F on an instant-read thermometer when placed in the thickest part of the thigh. Remove from oven, let rest for 5 minutes before carving. Sprinkle with torn basil leaves and serve.

TIP: I love this meal dished up with homemade mashed potatoes and sweet baby peas in addition to the roasted tomatoes. This is comfort food at its best!