Mel’s international house of spatchcockery! You can simply roast or grill this chicken. Because of the way it’s butterflied, it will cook quicker and more evenly than an unbutchered bird. (The Korean chicken is particularly good on the grill. Be careful if the marinade has sugar in it, as it can burn if the pan is too big or it’s cooked skin side down for too long. But when skin side up, the marinade will marry with the bird’s juices and made a lovely pan sauce.) One pan stove top to oven method: I like this method for getting a very crispy skin. Remove the chicken from the plastic. Pat the skin dry and in a hot, heavy bottomed pan (like cast iron) with a thin coat of oil, sear the chicken skin side down. Turn the heat down to medium-low and let the skin get golden brown and crispy. (This could take 15-20 minutes but don’t hold me to it.) Once you’ve got some golden color on the skin, remove the chicken from the pan, flip it, return it to the pan skin side up. Transfer to a 350 degree oven and cook for about 30-45 minutes or until the internal temperature of the chicken is 150 degrees in the thigh and 160 degrees in the breast and the juice runs clear. (Note: This method is trickier with chickens that have sugar in the marinade. For those birds, I recommend roasting it in the oven, skin side up.) oven method: Preheat the oven to 425. Place the chicken in a roasting pan (add any albums or vegetables you like to the pan) and roast the chicken until the internal temperature of the chicken is 150 degrees in the thigh and 160 degrees in the breast and the juice runs clear. (about 40 minutes)