Herb-Roasted Spatchcock Chicken

Beautiful recipe. Followed exact recipe and it was the most flavorful, juiciest, (yet with crispy skin) chicken! I loved all the herbs used, which I grow in my garden. It was a hit in my family. Can hardly wait to make again. Thank you Tyler!

I made this recipe twice. I'd never spatchcocked a chicken before. The first time I didn't eat it, and served it to friends. They said it was very nice, so I couldn't wait to try again and keep it to myself.
I cooked the chicken at 425F both times, instead of the recommended 400.
I expected it to be crispy etc. because of all the snapping and popping in the oven, but it came out juicy and tender. Quite the welcome surprise. Crispy skin for sure, and my new favourite method!

Hello, Mr. Florence. Just want to say I spatchcocked ny first chicken per your directions, it was 5.11lbs, and it went in at 400F and was done at 158° after 40 mins. I used the red wine brine from another site as I simply wanted something diff. Loved herbed roast chicken, no complaints at all, but needed to use up a bottle of Rabbit and Spaghetti red. So, I cut as you directed, flattened it out, and fridge it. In a small kettle I placed 6c of water, 1/4c each white sugar and molasses(no brown available) a tablespoon of tellicherry peppercorns, palm full of pink salt, 2 Gsmith apples quartered, 2 med onions quartered, and about 1 tbs each dried dried rosemary, savory, sage and thyme. Brought to a simmer for 2 hrs and then strained until totally cooled. Added about 1/2 bottle of the red. Submerged my chicken and it rested until about an hour and a half ago. Brought it to room temperature and center rack at 400 as you advised.
CANNOT explain how good my apt smells.
Thank you sir! I raised my kids watching you and a few others and have several of your books. Greetings from my small corner of Massachusetts. ♀️