The meat on the inside of the chicken is cooked perfectly. Having the chicken parted down the middle and fanned out allows the chicken to cook faster and more evenly. It is cooked at a high temperature which allows the skin to be roasted to perfection. My first cut into the breast meat releases a clear juice that allows the white meat to glisten with doneness.
I usually buy thighs but lately I am finding myself buying more and more whole chickens to make this chicken: Spatchcock Chicken. Go ahead add your favorite accent.