Thanks for your answer but I already know how to spatchcock a bird. I guess I wasn't clear; I HAVE REMOVED THE BREAST IN ONE PIECE and the chicken thus is very flat. I was interested in what commenters might respond as far as how to broil/roast--"broast" this in an oven. What temp and for how long etc. The breast will be poached and used in a different meal.
Look at recipes for grilled spatchcock chicken and apply prep directions and cooking times to indoor oven. Removing the breast will probably cut your cooking times, so check sooner than recipe says, for example, to turn. And use internal thermometer to check for 165°F to indicate safely cooked.
I split it down the back and remove the backbone (freeze to use for stock). You can flatten the breastbone by pressing down with the heels of your hands (if you can't, take a small sharp knife and incise where the breastbone meats cartilage, then flatten). I usually salt a day or two in advance, but salting just before roasting is ok too). I add an inch or so of water to the pan, season the chicken as desired, and roast at about 375-400; I turn down the heat after maybe 30 or 40 minutes until it reaches 165 internally.
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The breast will be poached and used in a different meal.
Removing the breast will probably cut your cooking times, so check sooner than recipe says, for example, to turn.
And use internal thermometer to check for 165°F to indicate safely cooked.