Mastering roasting a chicken is one of those skills that makes you look like a far more accomplished chef than you are. You could burn spaghetti, but if you present a beautifully browned and juicy bird on the table, well, some people think you can even get a marriage out of that. Because the dish is at once a comforting, rustic standard and gives an impressive presentation, there are no shortage of recipes for how to do it right, whether it’s stuffing butter under the skin, or salt over the skin, or whether or not to tent with foil and at what temperature. But let us present a different, faster way to get that chicken on the table. Have you heard of spatchcocking?

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