Spatchcocked Chicken with Tomatoes

Serves 4


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


Preheat the oven to 500 degrees F. Season the chicken with coarse salt and ground pepper and place, breast-side up, in a pan along with the garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to the pan and drizzle the tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into the pan.

Roast the chicken until the juices run clear when pierced between the 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.

Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.

RecID 10434

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