Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it completely. Flip the chicken over and press down firmly on the breastbone until you hear it crack and the bird lies flat. Pat completely dry with paper towels.

Rub olive oil all over both sides of the flattened chicken, getting into every crevice. In a small bowl, combine salt, pepper, garlic powder, paprika, thyme, and cayenne. Sprinkle this seasoning blend evenly over both sides, massaging it gently into the skin.

Preheat your oven to 425°F (220°C). Place the seasoned chicken skin-side up on a rimmed baking sheet or in a large cast-iron skillet. Position the thighs toward the outside edges where it's typically hotter.

Roast for 35-45 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be deeply golden and crispy when done, and juices should run clear when pierced.

Remove from oven and let rest for 10 minutes before carving. Carve by separating the legs, thighs, and cutting the breast into portions.