Keith a Spatchcock chicken is its cut down the back and opened up to make it flat. Stand it on it's neck end on a cutting board and cut down beside the parsons nose right down it's back to the neck. then open it up and press down to sort of flatten it mate. Cooks a lot quicker and the breast meat stays lovely and moist.
I roast it in a large tray on a bed of a sliced carrot, Onions, garlic maybe leek as well with chicken stock or water.
By the way mate little tip I always save all the bones and skin boil to make stock for next time freeze it in a Chinese take away container.
Che