Butterflied chicken broiled and roasted

One more recipe from Cooking for Geeks (p. 206 if you are following along on the Home Edition). The tricky thing when roasting a bird is that there is an inside and an outside. And you'd really like to get a little browning, but not-too-much on the outside and also thoroughly cook the inside, but not-too-much.

This approach changes the topology of the bird so that the outside becomes the top, and the inside becomes the bottom. And you can use different heat and technique on each.

In this case broiling the "top" and then flipping and baking at 350 until done. Flipping turns out to be a little tricky since the skin is apt to come off.

Next Time: As it turned out, I needed some combination of more heat or more time (or to replace my d*&!% probe thermometer that broke). I had assumed that since I had a smallish bird (4 pounds) it would take less or close to the 25 minutes called for. But the meat didn't really get fully cooked. I also managed to broil it a little too long. Checking as it cooks is a good idea. I was just a little too distracted with other things at the time.

So, this is one I want a redo on once I get a new probe thermometer.