I'm gonna go with 400 degrees. It worked like a champ with the turkey. Maybe I'll preheat the oven to 450 then drop it to 400 after the chicken has been in a few minutes.

My poultry shears are cheap and ancient, at least 15 years old and have never been sharpened. Sometimes they stick when I slam them shut cutting through bones but I've never had a problem with them. I use them often for breaking down whole birds for frying, cutting joints apart when I'm carving birds and I've been spatchcocking chickens and the big Perdue game hens for years with them, I just never thought of increasing the cooking temp to improve the quality of the breast meat. Removing the wishbone and breaking the breast bone to flatten the bird out was also new to me.

Scout, yes I've done a few crown roasts and they are awesome and make a great holiday presentation. Be sure and have the butcher French it for you, then wrap tinfoil around the end of each bone so it doesn't blacken while cooking.
If you want to go completely hog wild with it make paper frills to go on each bone for a truly spectacular presentation.



Good coffee, good weed, and time on my hands...