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

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 ...

Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat. Trussing and stuffing a chicken infuses it with aromatics but delivers a less evenly ...