Ingredients
1 spatchcocked chicken
Coarse salt and ground pepper
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes, pierced with a pairing knife
1 teaspoon olive oil
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh basil leaves, torn
Preparation
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.
