Spatchcocking a chicken involves removing the spine so the bird can be flattened out. The advantage this provides is very even cooking. The breast and thighs each reach their preferred cooking temps (155ish and 165ish) at roughly the same time roasting a spatchcock. With whole chickens sometimes the breast is over done by the time the thighs begin to approach fully cooked. If that isn't enough, it's just a fun word. Spatchcock. Spatchcock. Spatchcock.