This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time ...

In this edition of "The Dish: Recipe," our partners at New York Times Cooking share a simple technique for roasting a whole chicken quickly while keeping it full of flavor and perfectly crisp.

This five-ingredient spatchcocked roast chicken delivers juicy meat and glossy, golden skin. Calabrian chile and toasted cumin add gentle heat and depth.

Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat. Trussing and stuffing a chicken infuses it with aromatics but delivers a less evenly ...

Photograph by Elliott Jerome Brown Jr., Prop styling by Christina Allen, Food Styling by Thu Buser Spatchcocking can sound vaguely risque, but it simply means to butterfly a whole bird so that it lies ...