Prepare the chicken for spatchcocking: place the chicken breast-side down on a cutting board. Using sharp poultry shears, cut along both sides of the backbone, then remove it.

Turn the chicken over so the breast side is facing up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies completely flat.

Mix the dry rub: in a small bowl, combine the olive oil, smoked paprika, granulated garlic, salt, and ground black pepper. Rub it thoroughly over all parts of the chicken, both under the skin and on the outside.