Preheat your oven to 425°F (220°C). If using, place a large cast-iron skillet or heavy-bottomed roasting pan in the oven to preheat.

Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck, removing the backbone completely. (You can save the backbone for stock).

Flip the chicken breast-side up. Press firmly down on the breastbone with the palm of your hand until you hear a crack and the chicken lays flat.

Pat the chicken very dry with paper towels, inside and out. This is crucial for crispy skin.

In a small bowl, combine garlic powder, paprika, dried rosemary, dried thyme, salt, and black pepper.

Rub the olive oil all over the chicken, then generously sprinkle the seasoning mixture over both sides, massaging it into the skin and meat.

Carefully remove the hot skillet or roasting pan from the oven. Place the spatchcocked chicken skin-side up in the pan.

Roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165°F (74°C). The skin should be deeply golden brown and crispy.

If desired, broil for the last 2-5 minutes for extra crispiness, watching carefully to prevent burning.

Remove the chicken from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist result.