I recently did chicken spatchcock style and really liked the consistency and novelty. it certainly seems to be a favorite method of BGE forum users. I am, however, trying to perfect a roast chicken recipe and am going to use a method proposed by Cooks Illustrated that uses a brined whole chicken on a rack that starts at 375* and ends at 450*.
To further complicate matters, I want to use Granpas Grub's method of putting potatoes under the chicken in the drip pan. Is there a reason to prefer spatchcock over whole chicken and do you think it'll interfere with the potatoes below?
Thanks for any input. I'm also wondering if brining for an hour will be enough. That's what Cooks Illustrated recommends.