Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
Roast chicken is so good, you may not want to stray from the classic -- but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."