Preheat oven to 425 degrees.
Thoroughly rinse whole chicken. Pat dry with paper towels. Place on a clean cutting board (or other surface).
Place whole chicken breast down on cutting board. Use a sharp pair of kitchen scissors or poultry shears to cut away the backbone. Start cutting along neck area, through the rib bones on BOTH SIDES of the backbone towards the legs. Discard the backbone or freeze for soup stock.
In the center area,, use a sharp knife or sharp scissors to cut down 1/4 inch in the "triangle of cartilage" where the breastbone starts. Spread the cut area open to reveal the breast bone. Please note this doesn't apply to cornish hens which have a small amount of meat.
Flip the chicken over and press down until meat is butterflied and one thickness.
NOTE: If meat does not flatten, use the heel of your hand to press between the breast bone until the whole chicken is butterflied and one thickness. This may be a required step for a large chicken.
In medium sized bowl, thoroughly combine paprika, salt, black pepper, garlic powder, onion powder (or preferred seasonings).
Wear gloves if desired. Place chicken breast side up in an ungreased baking dish. Rub the mixture under the skin (top and bottom). Rub dry mixture all over the outside (top and bottom). Be sure to rub under the skin and under the wings and leg areas.
Cross the legs at the ends. Insert a toothpick in right leg and penetrate the left leg to secure while roasting.
Drizzle with olive oil or vegetable oil. Place in preheated oven.
Roast 45 minutes or until breast meat is solid white and internal temperature reaches 170. Roasting times will vary based on size of chicken. Adjust accordingly.
Carve and serve hot.