Appears in Cook's Illustrated March/April 2017, America's Test Kitchen TV
Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.
We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Pi...