From your own personal experience, what was the best temperature and time it took to roast a whole chicken in the oven? Im doing a spatchcock. I want to know what temperature worked best for you to obtain the best result.
I use a fairly high heat of 500F (260C) to render fat and crisp skin (after chicken has been air drying in the refrigerator overnight). Most of the time, for me, a whole chicken takes about an hour and 15 minutes. Depending on size, a spatchcocked bird will take about an hour. Use a thermometer to gauge your preferred doneness.
I just roasted a spatchcock chicken from Trader Joe's at 425F for 1 hour and 15 minutes on the middle rack.
The marinade in the chicken package (which you do not rinse), and basting several times, helped with browning. A convection oven would probably help as well.