I don't spatchcock chicken normally. I believe the best method for roasting a quality bird is whole and trussed. I will rub an olive oil and herb, or clarified butter and rub paste under the breast skin prior to trussing. After trussing, a coating of rub on the skin. I truss so body cavities are closed up. Then, onto a rack or rotisserie if available. I like to roast at 400F, I tend to use lump for this and no smoke wood. At 400F, the wood just ignites anyways. Roast until done.
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less