Place the whole chicken breast-side down on a cutting board. Use sharp kitchen shears to cut along both sides of the backbone to remove it completely.

Flip the chicken over and press firmly on the breastbone until it lies completely flat. Pat the chicken dry with paper towels.

Whisk together olive oil, minced garlic, lemon zest, and lemon juice. Slide your fingers under the skin and spread half of the oil mixture on the meat under the skin.

Combine all dry seasonings and rub the remaining oil mixture over the chicken. Then sprinkle the seasoning blend generously over both sides.

Let the seasoned chicken rest for 15–20 minutes and preheat your oven to 450°F (232°C).

Place the chicken skin-side up on a baking sheet and roast for 45–50 minutes until golden and cooked to an internal temperature of 165°F (74°C).

Remove from the oven and let rest for 10 minutes before carving. Serve with fresh herbs and lemon wedges.