(No.... this isn't R-rated)
SPATCHCOCKING is a technique used to open up a game bird (chicken or turkeys are prime targets) in order to cook it more evenly in less time. I get a little giggly every time I say "spatchcock" - I suppose if I had said it back in the day at Star of the Sea, I might have had to go to confession!
If you are a fan of lacquered or crispy skin, the high temperature typically used to cook spatchcocked chicken will deliver fantastically browned skin and an evenly cooked bird. You'll be a pro at this technique if you have 2 things: a good pair of poultry shears and CPR skills (you'll see why below).
Congratulations, you have spatchcocked your bird. For best baking put your chicken on a cooling rack (sprayed with cooking spray), atop a sheet pan (lined with foil) for baking. Turn her legs inward so they are "knock-kneed" (as in the photo above), and tuck her wings into her sides.
Season the chicken's underside and topside with salt, pepper, olive oil and whatever else you love. Roast it at 450 for 20 minutes, and then 375 for another 20-30 minutes until a thermometer put into the thigh reads 155 - 160. Remove and tent with foil for 10-15 minutes before carving and serving.