We are lucky enough to have access to local, free range chicken. I am not the most creative cook when it comes to roast chicken and I rarely remember to take it out of the deep freeze in time to have it totally thawed to cut up into chicken pieces. But I have discovered the Spatchcock chicken technique which is somewhat like a cross between the two methods.
An important tool in this process is the kitchen/poultry shears. I have tried it with the big guys’s fish fileting knife but the shears work much better.
All you have to do is cut out the backbone of the chicken. I usually start at the tail and then cut straight down the back , then from the other end cut back to the tail. Lay it cut side down, breast up, in the roasting pan and push down to flatten it out. Sometimes I have seen them put some type of oven friendly weight on it but I have never done this. Season as usual and roast. It takes less time to cook and is easier to cut up once it is cooked. It is super tasty and a nice twist on roast chicken.