Silver Palate’s Chicken Marbella, or some version of Eric Ripert’s Chicken Bouillabaisse. I will buy parts sometimes: wings for chicken stock, or thighs for Chiicken Marbella, but if I buy a whole chicken I spatchcock it and roast it I don’t break it down - although I could. Good poultry shears are my friend.
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Salut ! Definately spatchcock if I want a result closer to roast whole chicken.
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I loves me some chicken. Here are some ideas from the NYT:
Hit me up for any recipes you’re interested in 
For @MadameC:
Thanks for alerting me to this one — looks very similar to my favorite Peruvian chicken with aji verde. Might have to try this as well
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This looks promising, chicken “tikki kebabs”. I’d sub Greek yogurt for the heavy cream, though.
https://www.washingtonpost.com/recipes/chicken-tikka-kebabs/
Possible gift link:
I’d forgotten I made this, I should make it again. If anyone would like to check my review.
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Thank you! I’m always looking for new chicken ideas!
I’ve never added anchovies to what seems to be pretty much the piccata treatment.
I probably should — this sounds fantabulous 
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It is that and more. Comes together super quickly, the first time I made it I did not do a full mise and ended up chopping parsley when the chicken was on the plate.
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Well, if that ain’t a ringing endorsement I don’t know what is!
Putting it on the menu for next week
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Jamaican curry chicken
and jerk chicken.
I use commercial jerk paste.
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I’ve made this a few times, it is delicious.
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I’m making Piri Piri chicken thighs tonight
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WANT.
I made guisado with 6 thighs tonight.
