There is a butcher in my area who has great Amish raised chickens. I purchased one and had him spatchcock it to use in the CI Crisp-Skin High-Roast Butterflied Chicken with Potatoes. The recipe calls for a brined 3 1/2 to 4 lb bird cooked at 500 on a broiler pan with potatoes in the bottom of the broiler pan. My problem - my little bird only tops out at a little over 2 lbs. Is there anything I need to do to adjust the cooking times (about 20 minutes, rotate pan 20 to 25 minutes more breast temp of 160). Should I start checking at 15 minutes or just watch the little thing like a hawk during the whole process? Any suggestions?