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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.

Thanks!

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    There are any number of sites dealing with roasting a spatchcock (if you're referring to a butterflied chicken). Serious Eats explains the science behind it best at seriouseats.com/2010/05/… – Jude Jul 1 '17 at 7:07
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    hotter than you'd cook a trussed turkey -- it cooks faster, and you want to make sure it's hot enough to crisp up the skin. Exact temp depends on how large of a bird it is (and if your oven's thermostat is accurate) – Joe Jul 1 '17 at 15:12
  • Yes, very hot! In Serious Eats, high oven temperature is talked about and they say 450-500° F is recommended. – Jude Jul 2 '17 at 20:33
  • Also, knowing what temp your oven is should help. My oven goes way beyond 450 if I set it for 450, for example. As for time, measure the temperature of the bird instead. – Batman Jul 3 '17 at 22:20
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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.

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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.

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