One recipe for spatchcocking a chicken calls for dry brining it, then roasting the meat over a layer of potatoes and carrots. Spatchcocking a chicken involves splitting the bird down the middle and flattening it.
To spatchcock a chicken, place the bird breast-side down on a work surface. Use kitchen shears to cut up either side of the backbone, and remove it. Turn the chicken over, and press down on the breastbone. This technique yields a chicken that roasts in 30 minutes.
For the brining recipe, rub the chicken with dry brine. Cover, and refrigerate for eight hours. Rinse off the dry brine with cold water, and refrigerate overnight.
Remove the chicken from the refrigerator, and preheat the oven to 400 degrees Fahrenheit. Mix together 2 1/4 pounds chopped carrots, 2 1/4 pounds halved red potatoes and 2 tablespoons olive oil. Season with salt and pepper, and pour into the bottom of a double-burner griddle. Place the chicken on the rack breast side up, and brush with olive oil.
Roast the chicken 45 minutes, then turn the bird over. Broil until the skin is golden, then transfer to a cutting board. Place the vegetables back in the oven, and roast at 400 F for 10 more minutes. Serve with tarragon and chives sprinkled over the meat.
An alternative recipe calls for spreading dry rub spices over the meat and skin of the chicken before roasting it in a 450-degree oven for 35 minutes.