This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!