What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting (in owen) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the chicken from the pan and I can't put aromatics (like lemon) inside it. These are the only disadvantages I can imagine and they don't look as very important.

So my question is: why mess with a whole chicken if you can butterfly it? What advantages (and disadvantages of butterflying) am I missing?

And second question, related to the first: why even stop at butterflying if I can separate a chicken into parts before roasting? No need to carve at all and it solves the problem when breasts cooks faster than other parts (I can remove them earlier). What are the cons here?

Thanks a lot!