Spatchcocking is a great way to reduce cooking time, and it lets you roast chicken on a cast-iron pan in an Ooni pizza oven. It’s a simple technique, but it’s also practical because —it helps reduce cooking time by at least 25 percent —while also resulting in an impressive presentation.

The method involves removing the bird’s backbone so that the chicken lays flat when cooked. Because the legs sit lower than the breast, they’re generally exposed to more heat from the sides of the pan and cook more quickly. The breasts — prone to drying out — cook more evenly and retain moisture.

My go-to flavouring for roasted chicken is garlic with fresh herbs and lemon. Something about cooking this dish outside with fire heightens the senses, elevates the flavours. And while you can cook with gas, I enjoy the fiery ambiance you get when you add lump wood charcoal to wood. The former helps maintain a constant temperature, while the wood adds a burst of flame and smoke for a little extra char and a smoky aroma.