Set the oven's temperature to 425.

Cut the chicken's spine (backbone) out using kitchen scissors.

Once the chicken is evenly thick and flattened throughout, use both hands to press down on it and flatten it out on the cutting board until you hear cracks.

After using paper towels to pat the chicken dry, season it with thyme, salt, and pepper.

Transfer chicken to a large baking dish or rimmed baking sheet.

Coat the skin of the chicken with olive oil.

Bake for 40–50 minutes, or until the internal temperature reaches 165 degrees.