Stop it! There is nothing untoward about spatchcocking. It is simply the removal of a chicken - or other bird's - backbone, and a subsequent flattening of the bird before roasting or grilling in order to facilitate even cooking. As if by magic, both the thighs and the breast are simultaneously finished at an optimal state of juiciness.
The term may be all innocence, but I'll grant you that the results are bit ... explicit:
Also, Dorie's recipe only uses one teaspoon of olive tapenade on each bird. As you can see, I used rather more.
And so, inspired by this post on Jenna's Everything Blog, I made my own tapenade - oil cured olives, green olives, capers, thyme, olive oil, and Taste #5 Umami paste - and slathered great big messy handfuls of the stuff under and on top of the skin. I laid this over some thyme and lemon slices, and popped it into a 400 degree F oven for 50 minutes.
The result? Crispy skin and meltingly soft meat intensely flavored, but not overpowered, with olive. And the lesson? Sometimes more really is more.
I served the bird perched on top of a nest of butter-sauteed Brussels sprouts:
Happy French Friday!