Pete Wells

Have you spatchcocked your chicken lately? For a long time, I’ve roasted my chickens the traditional way–sometimes trussing, sometimes not; sometimes stuffing with Meyer lemons, sometimes sprinkling with fennel seeds & cayenne pepper–but almost always keeping it whole. Then I read J. Kenji Lopez-Alt’s article on Serious Eats: “How (Not) To Roast a Chicken.” In…