to spatchcock or not?

Quinn C. (Q&A ID 20966)

Are there advantages to not spatchcocking a chicken when roasting? Your "Butter-Lemon Roasted Chicken with Herbs" brought this question to mind. Does leaving the bird whole and adding aromatics to the cavity infuse the meat in a way that laying then on a rack under a spatchcocked chicken does not? If so, are there any general guidelines? Thanks. Quinn