Preheat your oven to 425ºF. This high temperature is crucial for achieving crispy skin.
Remove the packaging and the giblets from the chicken. Set them aside for another use or discard. Ensure to drain any excess liquid and dry off the chicken really well. This ensures that the skin crisps up beautifully.
Place the chicken on a steady work surface. I prefer using a sheet pan to catch any drippings that may fall.
Using kitchen shears, cut along one side of the backbone. It doesn’t matter if you start by the legs or the wings. Just ensure you go all the way through.
Using the same technique, cut along the other side and remove the backbone. You can freeze this for later use if desired.
Flip the bird over and cut off the tips of the wings, which can also be frozen for later.
Using the palm of your hand, press firmly on the breastbone until you hear a small crack. This will allow the chicken to flatten, ensuring even cooking.
Add the onion, potatoes, and garlic to a large roasting pan. Drizzle 1 tablespoon of olive oil over the top and toss them together to coat.
Spread the vegetables evenly in the pan and place the chicken in the middle on top of the potatoes.
In a small bowl, mix together the spices: salt, black pepper, paprika, thyme, and garlic powder.
Rub the spice mixture all over the chicken (including the underside). Make sure the chicken is skin side up, and drizzle the remaining olive oil on top.
Roast in the middle of the oven for 45 to 55 minutes, or until the thickest part of the chicken breast reaches 160ºF on a meat thermometer.
Let the chicken rest for 10 to 15 minutes before cutting it up.
Serve the chicken with a garnish of fresh thyme and parsley, and enjoy!
