With love, from my little kitchen to you...: Roasted Spatchcocked lemon chicken with apple and potato hash

I saw this recipe for Spatchcocked roasted lemon chicken in my Martha Stewart Food magazine and decided to make one too.
I man, I like chicken, and I like lemon, so why not try them both together.
But what the heck does Spatchcocked mean?
Well, per Martha:

What Is Spatchcocking?

This technique—splitting, then flattening a chicken—yields a perfect roasted chicken in half an hour—that’s 15 minutes faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; customize it with your favorite ingredients.

So I got a bird, and some lemons, and got to work.
First step, clean the chicken (pull out the gizzards, rinse it with cold water, then pat it dry with paper towels).
Then place the bird on a cutting board, breast-side down, and remove the spine using a good pair of kitchen shears.
(Here's where I wish I had a photographer, because photographing this when your hands are covered in raw chicken mess is not really feasible).

Once that is done and you are all cleaned up, drizzle a little oil onto a baking sheet, then add a layer of thinly sliced lemons, and put the chicken on top of the lemons, breast-side up.
Next, put a few slices of lemon under the skin, drizzle a little oil over the bird, rub it in, and sprinkle salt and pepper over it all.
Then place it into a 425* oven for about 15 minutes.
(here's where I finally took a picture):

At this point, I took the bird out, covered it with sliced onions, then popped it back into the oven.

After about another half hour (because I bought a bigger bird than the recipe called for), I took the bird out and checked the temperature by inserting a thermometer into the deepest part of the breast. If it reads 160*, it's done.

At this point I covered the bird with foil until it was time to eat.
I had some potatoes, apples and onions roasting in the oven too ( which I just tossed with oil and fresh chopped garlic & parsley), so I needed to wait for this to be done.