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Spatchcocked Roasted Chicken with Tomatoes, Garlic, and Fresh Basil
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Spatchcocked Roasted Chicken with Tomatoes, Garlic, and Fresh Basil

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan
  • Meat Thermometer

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

Instructions

  • reheat 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.