spatchcocked chicken with tomatoes... 50 minutes

the goods:

1 whole chicken, spatchcocked (backbone removed and gently flattened)
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes
1 teaspoon olive oil
1/2 cup dry white wine
1/4 cup fresh basil leaves, chopped



Preheat oven to 500 degrees. Season chicken with salt and pepper and place, breast side up, in a pan along with garlic. With the tip of a paring knife, pierce tomatoes. Add to pan and drizzle tomatoes with oil; season with salt and pepper. Pour wine and 1/4 cup water into pan.



Roast chicken until juices run clear when pierced between breast and leg, about 30-35 minutes. Let rest 5 minutes before carving. Sprinkle tomatoes with basil.