Lemon Chicken recipe by Giuliano Bugialli, wow.

I've missed the barbecuing gene, though I'm happy to eat other people's efforts, sometimes exceedingly happy. But the butterflying works for me in the oven, definitely moist, done, and I think delicious.

This recipe never fails to impress the in-laws. My wife is happy and - by extension (nur nur) so am I.

I tried this with a turkey once, and it worked, best and easiest turkey in years. I probably didn't use lemons on that one, and probably looked around on google for timing a spatchcocked turkey.. Would like to try it with a capon sometime (have never eaten capon) but I never get to the market that has those.

Aha, here's the link for how to do this with turkey -
http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-2009-roast-spatchcocked-turkey.html

I love to taste new recipes and also to make it ,thanks for sharing.

Terra cotta cookware doesn't last long, even if it's expensive. Some folks insist the way to go is to hit the garden center at Home Depot and use flower pots and saucers.
http://www.instructables.com/id/Flowerpot-Chicken/

12" unglazed Terra Cotta saucer: $6.77
http://www.homedepot.com/p/Norcal-Pottery-12-25-in-Terra-Cotta-Saucer-100043043/100153493

With the turkey, I used the bottom of an ordinary roasting pan; with the chicken, I use one of my fairly heavy glass baking dishes.
I do have some neat italian ceramic cookware, but I've not baked with any of those.

sort of like this dish but not so cutesy: