> Getting the temp right and pulling the chicken at the right time (so that the legs are fully cooked while the breast is not) isn't really easy.

It's not trivial, but I think it's pretty easy after you've done it a couple of times.

> Techniques like spatchcocking make this easier, but it all trades off time and convenience.

Right. I do something similar, though I cut the legs all the way off. It takes a couple of minutes, but it's pretty simple.