Say what?? My new Everyday Food came in the mail the other day. That meant I had to curl up in my chair and peruse this month’s offerings. The “How To” installment this month included a recipe that looked delicious and pretty easy. A roasted chicken with cherry tomatoes, garlic and basil. It also helped that the picture of the recipe was in a white dutch oven, much like my new prized possession.
The hitch? It wasn’t just any old roasted chicken. It was spatchcocked. This method requires you removing the backbone from a whole raw chicken and flattening the chicken breast side up in the pan to 1)quicken the roasting time and 2)crisp up the skin. At least I succeeded in #2. I don’t know what was up with my oven but it took about 20 minutes longer than it was supposed to. I will spare you the details of the ordeal of removing the backbone. My kitchen shears were not sharp enough to handle it and I had to man-handle that bird. My roomie offered to take pictures of this, but I figured none of you would try it if you saw it.
Instead, here is the bird flipped and flattened:
I added the rest of the ingredients, and it was ready for the oven:
The result though was a moist and juicy and flavorful chicken, with the roasted cherry tomatoes provided a nice surprise. I served mine topped with fresh basil and a side of couscous.
For the full recipe see here.