Great question — answering as the UphillTech team:
Generally, people want several things from their roasted chicken: crispy skin doneness for every part of the chicken juicy meat One problem usually arises through the difference between thigh and breast meat: when the breast is done and juicy, the meat on the thighs can still be slightly undercooked. When you roast the chicken longer to get the thighs done, the breast starts to dry out. But, even without the aid of a chicken roasting tray as pictured, you can get an almost perfect result by spatchcocking your chicken, i.e., flattening it out by removing the spine. This exposes the thighs to more heat from the broiler, ensuring crispy skin and quicker roasting time. You do lose the nice...
Full answer by John Doe: https://cooking.stackexchange.com/a/132905 (CC BY-SA 4.0).
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