Latin Fiesta Butterflied Roast Chicken

Preheat oven to 500ºF.

Clean out the giblets from inside the chicken and rinse it well. Pat the chicken dry with paper towels.

Using a sharp kitchen shear, remove any excess fat or skin. Lay the chicken breast side down on a cutting board.

Remove the spine by cutting along the sides of the spine using the kitchen shears. Discard the spine.

Clean the inside further and rinse the chicken. Pat it dry.

Place the chicken skin side up and press down firmly on the breastbone to flatten the chicken as much as possible.

In a small bowl, mix together the ground oregano, Goya adobo, onion powder, sea salt, black pepper, Goya chicken bullion, dried rosemary, and paprika to form the marinade.

Place the chicken on an aluminum foil-lined baking sheet with a wire rack over the foil.

Drizzle the olive oil over the chicken, followed by the marinade, making sure the marinade is evenly distributed over the entire chicken.

Roast the chicken until the thickest part of the breast close to the bone registers 150°F on an instant-read thermometer, and the joint between thighs and body registers at least 175°F, about 45 minutes. Reduce heat to 450°F if the chicken starts to darken too quickly.