Spatchcocked Roasted Chicken with Tomatoes, Garlic, and Fresh Basil

I learned about spatchcocking chicken from my friends Marjie and Chris, and I’ve been wanting to try it for a long time. I found this spatchcocked roasted chicken with tomatoes, garlic, and fresh basil recipe on Martha Stewart that looked wonderful, so I finally decided to give it a go. I found a great step-by-step pictorial at  Cookthink that walked me through the spatchcocking process. This spatchcocked chicken recipe was easy to do (as long as you have sharp kitchen shears), and because you roast the chicken at 500 degrees, it takes very little time. The chicken turned out moist, tender, and so delicious, and the tomatoes and garlic were perfectly cooked and flavorful. This roasted chicken made a wonderful meal that my whole family enjoyed, and we thought it paired nicely with some Duchess potatoes, a simple salad, and some dinner rolls.

Spatchcocked Roasted Chicken with Tomatoes, Garlic, and Fresh Basil

Ingredients:

• 1 (5 lb.) whole chicken
• 2 cups of grape or cherry tomatoes
• 5-6 UNPEELED cloves of garlic
• Drizzle of avocado oil
• Sea salt and freshly cracked pepper, to taste
• ¾ cup chicken broth
• Fresh basil leaves

How to Make a Spatchcocked Roasted Chicken with Tomatoes, Garlic, and Fresh Basil:

Preheat the oven to 500 degrees. Coat your roasting pan with cooking spray.

Prepare the chicken–visit Cookthink for detailed instructions.

Place the spatchcocked chicken in your roasting pan, then add the tomatoes and garlic around the sides of the chicken. Drizzle the chicken, tomatoes, and garlic with a bit of avocado oil. Rub the olive oil all over the bird. Season the chicken and tomatoes well with sea salt and freshly cracked pepper, to taste.

Pour the chicken broth into the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone.

Place the chicken in the oven and roast for 40-50 minutes, or until the meat thermometer reads 165-170 degrees.

If the skin isn’t golden enough, turn your oven to broil and cook for an additional 1-2 minutes until the skin is golden brown and crisp. WATCH CAREFULLY SO IT DOESN’T BURN.

Remove the chicken from the oven and let it rest for 5-7 minutes.

Unpeel the garlic cloves, add the basil leaves to the tomatoes, and carve the chicken. Serve and enjoy.