From Martha Stewart’s Everyday Food May 2010
To spatchcock your formerly feathered friend:
1. Place 1 whole chicken ( 3 to 4 lbs) breast side down on a work surface (discard the insides in their bag)
2. Starting at thigh end, cut along one side of backbone with kitchen shears (make sure they are sharp or else this will be a project!)
3. Turn chicken around, cut along other side. Discard or save backbone for stock.
4. Flip chicken over and open it like a book. Press firmly on breastbone to flatten.
To make your meal:
Preheat oven to 500 degrees F. Season spatchcocked chicken with salt and pepper and place, breast side up in a large dutch oven, cast-iron skillet, or other large oven-proof skillet, and add 3 cloves of garlic, smashed, but still unpeeled. Pierce 1 pint cherry tomatoes and add to the pot. Drizzle with olive oil, season again with salt and pepper.
Pour 1/2 up dry white wine and 1/4 cup water into pan. Roast chicken until juices run clear when pierced between breast and leg (instant read thermometer should read 165 degrees F when inserted in thickest part of thigh, avoiding bone) about 30 minutes.
Let rest 5 minutes. Sprinkle with 1/4 cup fresh basil leaves.