Preheat oven to 375 degrees F. Remove and discard the giblets. Set the whole chicken with the flat side down on a cutting board or other cutting surface used to cut raw meat. Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end. Cut off any excess skin that is hanging off the cavity and tail end areas.
In a roasting pan or sturdy cookie sheet with sides, lay the chicken skin side down. Drizzle half of the olive oil over the inside halves of the chicken. If you like, you can mix all of the spices together and then sprinkle them over the chicken, or sprinkle each spice over the chicken separately. Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order). Then turn the chicken over so the skin side is up. Drizzle the remaining olive oil over the top of the chicken and sprinkle the remaining spices over the chicken.
Bake uncovered in a preheated oven for 1 hour or until the chicken is thoroughly cooked. Let it rest for at least 15 minutes before cutting it. Serve as is (for bigger portions), or cut the chicken into pieces (breast, thigh, leg and wing) if preferred.