I definitely think the spatchcocking makes a big difference. The chicken cooks more evenly and the skin is crispy. It’s easier to carve as well. I have the butchers at my local Whole Foods do it. Some of them aren’t familiar with the term, but I say it’s like butterflying, and they seem to get it. I’m a lazy cook too. I use various dry rubs, and I think it turns out great! Make sure you let it rest for 10 - 15 minutes after you take it out of the oven.
