Preheat oven to 500 degrees F (260 degrees C).
Clean out the giblets from inside the Whole Chicken (1) and rinse out well.
Cut any excess fat or skin. I use a sharp kitchen shear.
Lay the chicken breast side down. Remove the spine by cutting along the sides of the spine. You may need to use a bit of strength to get it done. Please be careful.
Clean the inside further and rinse the chicken.
Place chicken skin side up and press down with force on the breastbone to flatten the chicken as much as possible.
Place chicken on an aluminum foil-lined baking sheet with a wire rack over the foil.
In a small bowl add the Olive Oil (1/4 cup), Ground Oregano (1 teaspoon), Adobo Seasoning (3 tablespoon), Goya® Sazon con Culantro y Achiote (1 teaspoon), Onion Powder (1 teaspoon), Sea Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Paprika (1 teaspoon). Combine well.
Spread half the oil and spices mixture all over the outside of the chicken, including underneath.
Lift the breast skin and spread the remaining seasoning between the chicken breast and skin. This is important! The breasts are usually the area of a chicken that absorbs the least seasoning, so this step ensures that you get more flavor there.
Finally, sprinkle about 1 tsp Adobo Seasoning over the outside of the chicken skin.
Roast chicken until the thickest part of the breast close to bone registers 150 degrees F (65 degrees C) on an instant-read thermometer and joint between thighs and body registers at least 175 degrees F (80 degrees C), about 45 minutes. Reduce heat to 450 degrees F (235 degrees C) if the chicken skin starts to darken too quickly.
Let rest for 10 minutes before carving and serving with your favorite sides.