Place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Flip the chicken over and press firmly on the breastbone until you hear it crack and the bird lies completely flat.

Pat the spatchcock chicken thoroughly dry with paper towels.

In a small bowl, whisk together olive oil, minced garlic, lemon zest, and lemon juice.

Gently loosen the skin over the breast and thigh meat by sliding your fingers underneath. Spread about half of the oil mixture directly on the meat under the skin.

Combine all dry seasonings in a bowl: salt, pepper, garlic powder, smoked paprika, thyme, onion powder, and cayenne. Mix thoroughly to distribute evenly.

Rub the remaining oil mixture over the entire surface of the spatchcock chicken, then sprinkle the seasoning blend generously over both sides.

Let the seasoned chicken rest at room temperature for 15 to 20 minutes while your oven preheats to 450 degrees F (232 degrees C).

Place the spatchcock chicken skin-side up on a rimmed baking sheet or in a large cast-iron skillet.

Roast for 45 to 50 minutes, until the skin is deeply golden and the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.

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