Cooking a 4.5 lb. bird this afternoon. Spatchcocked it yesterday morning and it's been resting (uncovered) in the fridge since (thanks to TNW for that suggestion) as I'm after the illusive crispy skin. My last spatchcock I patted dry but didn't go this extra step. I rubbed that one with EVOO and sprinkled with Tsunami Spin, cooked it direct, skin side up, high in the dome at 400°. The meat was fabulous. The skin was OK.
This one I'm thinking of cooking the same position and temp. I'm wondering if oiling or buttering the skin would counteract my skin-drying efforts, so I'm considering skipping it. I will season the underside, but seems like I'd have a hard time getting seasoning to stick to my dry skin. I know I could loosen the skin and season (maybe even butter as well) under it, but I'm concerned that loosening will result in slippage and shrinkage and too much bare flesh. The option I'm considering is going skin side down for 15 minutes then flipping and seasoning the skin side. My thought is that the heat will have brought up some chicken fat that will allow my seasonings to stick.
As always, open to suggestion. Thanks.