About this recipe: Spatchcock two whole chickens by removing their backbone and flattening them before roasting them with lemon and spices. You will get golden crisp skin and juicy meat, in about half the time it takes to roast a whole chicken. You can make a delicious gravy by adding a splash of white wine to the roasting tin at the end, encouraging all those delicious sticky bits to dissolve.
Your local butcher can spatchcock your chicken for you if you prefer.
Very good. I reduced oven temp to 425. It cuts down on smoky chicken fat. - 20 Apr 2017 (Review from Allrecipes US | Canada)