- 1 5lb whole chicken
- 2 cups of grape or cherry tomatoes
- 5-6 UNPEELED cloves of garlic
- Drizzle of olive oil
- Sea salt and freshly cracked pepper, to taste
- 3/4 cup chicken broth
- Fresh basil leaves
Preheat the oven to 500 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.
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 olive oil. Rub the olive oil all over the bird so it's evenly coated. 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. Put the chicken into 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 before adding the basil leaves to the tomatoes and carving the chicken. Enjoy.