Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone with kitchen shears and remove it. Flip the chicken over and press firmly on the breastbone until it cracks flat.

Pat every surface of the chicken completely dry with paper towels. Take extra time here as moisture prevents crispy skin.

Whisk together olive oil, minced garlic, lemon zest, and lemon juice in a small bowl. Slide fingers under the skin over the breast and thighs and spread half the oil mixture directly on the meat under the skin.

Combine salt, pepper, garlic powder, smoked paprika, thyme, onion powder, and cayenne in a bowl. Rub the remaining oil mixture over the entire outside surface, then coat both sides generously with the dry seasoning blend.

Let the chicken rest at room temperature for 15 to 20 minutes. Preheat oven to 450 degrees Fahrenheit and position a rack in the upper third of the oven.

Place the 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 in the thickest part of the thigh reaches 165 degrees Fahrenheit.

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