The spatchcock, also known as “spattlecock” is in this case, whole chicken, prepared for roasting by removing the backbone of the chicken, and flattening it out before cooking. This is also known as butterflying. Not only is this an easy and fast way to roast a whole bird, I just love the look of a finished spatchock chicken. It reminds me of an alternate life, with a farm but still the same love of cooking, entertaining and all things rustic and family style. The juice of these sweet tomatoes paired with the herbaceous butter spread on this chicken lends moisture and complexity to this very easy weeknight dinner. Serve with a pilaf or a salad and you have dinner and lunch and perhaps a few snacks in between for up to 3 days.