Reddit mentions of Checkered Chef Baking Sheet and Rack Set - Aluminum Cookie Sheet Tray/Half Sheet Pan for Baking with Stainless Steel Oven Safe Cooling Rack

To be honest, the recipe is a bit unclear as written in terms of whether the rack is just for draining from marinade or for cooking. I personally would cook a butterflied chicken on a rack and have seen many recipes like that so let’s assume that’s the case.

Since you’ve butterflied the chicken the whole idea is you want it to lay flat now; a v-shaped rack like the image you linked isn’t ideal.

Do you have a flat cooling rack (like for cookies) and a half sheet pan? Something like this (just an example from the first result that came up, not a brand recommendation). That’s what I most prefer and think would give you best results. Just put a sheet of foil in the base of the tray for easy clean up, set the rack in the tray, and place chicken directly on top, skin side up.

And honestly, if you don’t have a suitable rack, you can get by okay with just putting the chicken flat on a sheet pan or other roasting pan/tray.

Lastly, here’s a good bit of reading if you want some explanation of how to cook a chicken that’s been butterflied as you’ve done that I think serves as a great primer.

Would roasting on a baking sheet with a rack make a difference? (I'm not sure if such a thing has a more succinct name, but this is what I'm talking about). I'd assume the moisture would collect on the sheet, the rack leaving the veg relatively dry, but I've never attempted it/wouldn't know.

This looks great!

My wife and I do a version of this with Crispy Prosciutto, Peas, Mushrooms and Spinach in addition to some chicken and blackened shrimp. Very hearty meal, and you seriously almost forget you didn't eat pasta.

I love the fact that many Grocery Stores are n ow selling spiralized and chopped veggies for all the people who can't or won't do the prep work themselves. This is a great time to being living Keto!!

Hot Tip: After you sweat out the Zucchini Noodles, toss them with a little Olive Oil and then give them a 10 minute roast in a 350 degree over using a Sheet Pan with a roasting insert—like THIS.

Gets rid of any and all residual moisture while retaining an almost genuine Al Dente texture. Takes the dish to the next level.

I’ve been using a variety of Pyrex round and rectangular casserole dishes for very many years and have been very happy with them. Highly recommended.

For baking muffins, cakes and bread I switched to silicone “pans” a while back - not sure of the specific brands - and they are much nicer to use than the old metal ones I was using - especially when it comes to cleaning. A silicone spatula and spoon are two other items I use every time I cook now, also.

For baking sheets I’ve been using some Checkered Chef pans with cooling racks almost weekly for about a year now. I roast vegetables on the racks sometimes, or bake directly on. The racks, etc. One of the pans did warp a little after I preheated it to 450 degrees (~230c) and pulled it out and put some cold green beans on it. It did move back into shape in the oven and I’ve not seen anything like that since. I can’t even tell which of the two pans I own it was.

Thanks for this chance, OP!

I think people always forget that you have to pat dry the chicken after defrosting. Always make sure that your chicken isn't wet when you finally add the rub.

To cook it in the oven, I advise that you place the chicken on a rack like this so that when the wings cook, they: 1) Don't stick together in the pan, 2) don't end up swimming in oil. The pan below is just to catch the drippings.

For the rub, add some baking powder to it to get it extra crispy. BAKING POWDER IS YOUR FRIEND.

Asked my mother for additional tips lol. She says it's better to cook in low temp first to give the insides some time to cook and high heat at the end for around 10 mins to make the coating crispy.

Apart from that, not sure what else to suggest. Thanks again for the chance! Hope you finally achieve your ultimate wing dream lol