This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

You might even call it "world's best" roast chicken.

In this edition of "The Dish: Recipe," our partners at New York Times Cooking share a simple technique for roasting a whole chicken quickly while keeping it full of flavor and perfectly crisp.

Photograph by Elliott Jerome Brown Jr., Prop styling by Christina Allen, Food Styling by Thu Buser Spatchcocking can sound vaguely risque, but it simply means to butterfly a whole bird so that it lies ...

This five-ingredient spatchcocked roast chicken delivers juicy meat and glossy, golden skin. Calabrian chile and toasted cumin add gentle heat and depth.