This NYT recipe sounded promising (love feta!) until I saw the nutrition facts per serving.
I’m generally not too worried about sodium content, but a whopping 1300+mg of it? Yikes. 63g of fat (98% of daily sat fat)?
Might have to do a salt “cleanse” and live on salad the days before and after 
Spatchcocked, covered in olive oil and dried herbs.
The ATK oven broiled chicken recipe (that I saw on the tube recently
is my new favorite. Crispiest skin, tender meat and great pan sauce.
Is it this one?
or this?
or this?
None of the above. It is called ‘One-Hour Broiled Chicken and Pan Sauce’
I don’t know how to transfer the link from their page or you tube.
The jist is the chicken (3#) has the backbone cut out, squashed down, pierced all over,
placed breast up and legs tied inba smokin’ hot cast iron pan. You put it in a cold oven, cranknit up to
450° or so, cook for 1 hour, turning once. Add smashed garlic clove and a sprig of thyme to the pan juices while the bird rests, stir but don’t heat additionally. Cut up chicken, add juices, stir and strain. Sorry I can’t put up the correct link. Maybe the dotter can help me figure that out. I will try it with a turkey breast and see what happens.
For me the only way I roast chicken now is spatchcock. It’s ludicrously simple and yields amazing results. take the back out, clip the wing hands and if I’m so inclined, simmer those things for a chicken stock. But you can skip that too. I usually just throw them in my scrap bone bag for a bigger batch of stock.
Salt the bird all over, make sure to go under the breast skin. Optionally add some msg, Goya sazon, or chicken buillon. Sazon is nice because it gives the chicken a beautiful color. Let it hang out in the fridge for a few hours to dry the skin and let the salt work through. But you don’t have to.
Cook the bird in 500 degree oven, then switch to broiler and get the skin crisp (you will have to move the chicken around a bit). I pull the chicken at about 140 on the breast. The beauty of spatchcock is that the thighs and legs will run about 20 degrees hotter than the breast, so no need to worry about pink thigh juice.
As for sauce, I’m a slut for lemon garlic. Base is garlic fried up in butter, throw in the zest of a lemon and finish with the juice. From there you can customize it however you want, unlimited ways of taking that different places, you can go heavy on black pepper, herb, maybe some hot sauce/chili, even soy or fish sauce, or on the last iteration I mixed some sweet chili sauce into it. Let the bird hang out for a while on another vessel while you deglaze the pan you roasted it on, and add the juices released from the chicken into your sauce. Optionally thicken sauce with some corn starch.
This was one I made a few days ago, lost track under the broiler but a little burn is still delicious to me. I honestly can’t recommend this enough to anyone who likes roast chicken.
This is more or less the same method I use! The smokin hot pan part is nice because you get the bottom brown, but I don’t think it’s a huge factor. You can achieve similar results in any stainless pan if you want the bottom. Lately I’ve been just using a sheet pan for easier maneuverability. I give it a head start by putting the chicken on the sheet pan and putting it on a burner for a minute before going in the oven but it doesn’t get any browning on the chicken in that short time.
Think I found it:
It’s an ATK recipe, which means Pay Wall. But here’s the ATK link and their YouTube link:
That’s literally the same link I posted above your comment 
Yes, this is pretty much exactly what I do!
Also, I’ve found that it’s better to err on the side of undercook vs over. If the chicken is too under a little zap in the microwave is an easy and extremely effective fix. Also most of the time I’ll nuke the chicken on my plate right before I eat to keep it nice and hot. Microwaving roasts for temp management is criminally underrated.
I hadn’t seen your post before I posted mine. LOL Looks like ATK posted it twice - once 6 years ago (yours) and once 5 years ago (mine).
One is the full episode and the other is just the chicken recipe portion. 
Here’s the recipe.
