I'm in this corner.I prefer spatchcocked, quartered, halved, but generally broken down. If you want the Normal Rockwell presentation, then a vertical roaster is the way to go. Me, I find that a spatchcocked or quartered bird cooks the most evenly, whether grilled, roasted or smoked. Just my $0.02.
Have a whole chicken my wife took out to defrost....what is YOUR favorite way to cook it up on the grill? Doesn't have to be whole...could be in a pan, in sauce...interested in anything...always looking for something new.