Spatchcocked Chicken with Tomatoes
"Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet...."
INGREDIENTS
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1 spatchcocked chicken
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Coarse salt and ground pepper
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3 unpeeled garlic cloves, smashed
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1 pint cherry tomatoes, pierced with a pairing knife
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1 teaspoon olive oil
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1/2 cup dry white wine
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1/4 cup water
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1/4 cup fresh basil leaves, torn
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