Add the onion powder, garlic powder, sweet paprika, sea salt, cracked black pepper and olive oil to a large mixing bowl and stir to combine.

To prepare the chicken, flip the chicken over so that it is breast side down. Use kitchen shears to cut through either side of the backbone. Remove the backbone and any remaining innards. Turn the chicken over and press down on the wishbone to break. Pat the whole chicken dry with clean paper towels and place the chicken into the bowl with the marinade. Use clean hands to coat the entire chicken in the marinade, cover and refrigerate for around 1 hour. The longer the chicken can marinade the better, though if you don’t have time for the chicken to marinade then that is ok to! Just chuck it straight into the oven.

To roast, preheat the oven to 200°C. Grease a large baking dish with olive oil and lay the chicken flat in the baking dish. Roast for 40 minutes or until the juices run clear when the thigh is pierced or until the internal temperature of the thigh reaches 75°C. If the juices don’t run clear or the internal temperature isn’t 75°C, then place it back into the oven to roast for another 10 minutes.

Remove from the oven and rest for 10 minutes before slicing and serving.