But, I tried the spatchcock method. However, I didn't remove the backbone because I think I donated my kitchen shears. Whoops. I just tore the chicken a new one and kept on slicing. Plenty of kosher salt, bump and grind some fresh pepper, some rosemary, and bake for about 50 minutes, or until done, at 400º.
I boiled some new potatoes for about 20 minutes and then finished them off in the oven , seasoned with kosher salt, pepper and olive oil (I love how awesome good olive oil smells and tastes) while the chicken rested.
This meal didn't involve too much work as well as handling unlike that other meal you can make using a chicken (I'm looking at you chicken noodle) and it was divine. I very much enjoyed spatchcocking the chicken. Now, I just have to try the Keller method and find out whose cuisine reigns supreme.