Whisk rub spices together.
Rinse and pat dry the chicken. To spatchcock, remove the backbone of the chicken and lay out on rack in roasting pan. Brush olive oil over all exposed areas.
Sprinkle chicken with spice rub.(Rub in, if you like.) Refrigerate for about an hour to allow spices to absorb into the skin.
Place chicken in a 425° F preheated oven. Remove once internal temperature reaches 165°F. (Start checking at about an hour.) Cover with foil and allow it to rest for 10-15 minutes.
At this point, you can slice down the breast bone to split in half. Slice off thighs and legs then wings. Remove meat and save bones and their remnants to make some broth for soup. OR...Refrigerate the sections, wrapped in foil until you decide its use.
