Prepare the Chicken: Start by placing the chicken breast side down on a cutting board. Use sturdy kitchen scissors to cut along both sides of the backbone and remove it completely. Turn the chicken over and press firmly on the breastbone until it flattens.

Dry and Season: Pat the chicken dry with paper towels. This step helps the skin crisp nicely. Drizzle olive oil over both sides, then sprinkle salt, pepper, garlic powder, paprika, and herbs evenly. Rub everything in so the seasoning sticks well.

Preheat and Arrange: Heat the oven to a high roasting temperature. Place the chicken skin side up on a rimmed baking sheet or roasting pan. Tuck lemon halves and garlic cloves around the chicken if using.

Roast Until Golden: Slide the pan into the oven and roast until the skin turns deeply golden and the meat cooks through. Because the chicken lies flat, it roasts faster and more evenly than usual.

Rest Before Cutting: Remove the chicken from the oven and let it rest for about ten minutes. Resting keeps the juices inside and makes carving easier.

Carve and Serve: Cut the chicken into pieces and serve while hot. Spoon pan juices over the top for extra flavor.