Preheat oven to 425ºF.

Remove the packaging and the giblets from the chicken. Set aside for another use or discard. Drain any excess liquid and dry off the chicken really well. Place the chicken on a steady work surface. We like using a sheet pan to catch any drippings.

Using the kitchen shears, cut along one side of the backbone. It does not matter if you start by the legs or the wings.

Using the same technique, cut along the other side, and remove the backbone. Freeze for use later, if desired.

Flip the bird over, and cut off the tips of the wings. Freeze for use later, if desired.

Using the palm of your hand, press firmly on the breastbone until you hear a small crack. This will allow the chicken to flatten.

Add onion, potatoes, garlic and 1 tablespoon of olive oil to a large roasting pan and toss together to coat. Spread evenly in the pan.

Place the chicken in the middle on top of the potatoes.

Add the spices in a small bowl and mix together.

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 of the chicken. 

Roast in the middle of the oven for 45-55 minutes, or until the thickest part of the chicken breast reaches 160ºF. 

Let the chicken rest for 10-15 minutes.

 Cut up the chicken and serve with a garnish of fresh thyme and parsley.