I really don't know why people roast their chicken whole. Butterflying it makes it cook faster and allows for higher heat. What this does is, I think, to put the chicken under heat for a shorter period of time and crisp the skin much more evenly. I also like to put garlic cloves, herbs, slice lemon and what-not under the chicken to flavour it. Since the flavouring agents are heated from the beginning, the flavours penetrate the meat quickly.
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