Roast Butterflied Chicken

I find butterflied chicken has quite a few advantage over whole chicken when it comes to roasting.  It cooks quickly and evenly so you can use much higher temperature without drying out the meat.  Here I roasted this bird at 400℉ convected to 170℉ internal temperature.  It took only 35 minutes or so.  I seasoned it with salt, pepper, rosemary, oregano, chili powder, lime juice and olive oil.  Even the breast meat is juice and tender although I didn't brine it as many do these days.