Preheat oven to 425 degrees.

Using poultry shears, cut along each side of chicken's backbone.

Remove and store in a plastic zippered bag for later use.

Turn the chicken breast side up and press on the breastbone to flatten the chicken.

In small bowl, combine olive oil, dried oregano, dried thyme, salt and coarse ground black pepper.

Place chicken on a large rimmed baking sheet.

First, rub the backside of the chicken with the olive oil mixture.

Flip over and generously rub the front side of the chicken. Gently tuck wing tips underneath (to prevent overcooking).

Tuck six (or more) sprigs of fresh thyme underneath the chicken (optional). Make sure breast side is UP before placing in oven.

Roast for 45 to 55 minutes OR until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160 degrees.

Transfer the chicken to a cutting board and let rest for 10 minutes before cutting.

Serve immediately.