This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe—the steps become obvious once you have a chicken in front of you.
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