In this edition of "The Dish: Recipe," our partners at New York Times Cooking share a simple technique for roasting a whole chicken quickly while keeping it full of flavor and perfectly crisp.

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time. We're giving you step by step instructions so you can spatchcock your ...

This five-ingredient spatchcocked roast chicken delivers juicy meat and glossy, golden skin. Calabrian chile and toasted cumin add gentle heat and depth.

One of the first things we learn to cook that feels advanced and even significant is a whole roast chicken. More so than just about any other dish, it straddles that line between ...

Spatchcocking involves cutting the backbone out of a raw, whole bird – chicken, turkey, whatever – in order to basically ...