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I have roasted my spatchcocked chicken in the oven for years after seeing Jacques Pepin do this on PBS with Julia. The recipe is in their cookbook, Julia and Jacques Cooking at Home. Jacques' method is slightly different in that he first broils the nonskin side of the spatchcocked bird for 15 to 20 minute (have your fan on and the windows open) and then flips the bird to continue roasting in a hot oven, I think 400 or 425. The meat is succulent and the the skin is oh so crispy.

In the summer I'll begin roasting a spatchcocked or halved chicken in the oven (or even in the microwave) for 20 to 30 minutes then transfer to the grill skin side down and weighted down with a brick or two. Pre-cooking renders a lot of the fat and minimizes grill flareups. And finishing on the grill with brick? Talk about crispy skin!

I've done something similar with cornish hens, except that I heated the brick in the oven before placing it on the bird. But otherwise, I have to say that it's fantastic!

I do this with a boneless chicken and cook it entirely on the stovetop, It is great. You can do it on the grill too.