Thaw in refrigerator. Appliances vary, adjust times accordingly.
OVEN: Preheat oven to 450°F. Remove chicken from packaging, pat dry with paper towels. Line a baking sheet with foil. Season chicken generously and place, skin side up, on a foil lined, lightly sprayed baking sheet. Flatten chicken and tuck wing sections under chicken. Place in preheated oven on center rack. Roast chicken for 30 minutes or until skin is golden brown, a thermometer reads 165°F in the thickest part of the thigh, and juices run clear. Let rest 10 minutes, carve, and serve.
AIR FRYER (1500 WATT): Preheat air fryer to 360°F. Remove chicken from packaging and pat dry with paper towels. Lightly oil chicken and season as desired. Lightly spray basket with oil. Place chicken in basket flattened and skin side up. Cook for 40-45 minutes or until chicken registers 165°F in the thickest part. Remove chicken from air fryer, let rest 10 minutes and serve.