Spatchcocked Chicken

Have you spatchcocked your chicken lately?

For a long time, I've roasted my chickens the traditional way--sometimes trussing, sometimes not; sometimes stuffing with Meyer lemons, sometimes sprinkling with fennel seeds & cayenne pepper--but almost always keeping it whole. Then I read J. Kenji Lopez-Alt's article on Serious Eats: "How (Not) To Roast a Chicken." In his amusing and scientific way, Kenji explains why roasting chicken the traditional way (the way I normally roast) leaves you...