Preheat the oven to 450 degrees and arrange a rack in the center of the oven.
Next, Spatchcock the chicken by using kitchen shears to remove the backbone. Rinse chicken (inside and out) and pat dry.
In a small bowl, combine the olive oil and adobo seasoning. Whisk to combine.
Place the chicken, cavity side up, in an oven safe cast iron skillet or sheetpan. Using 1/4 of the adobo mixture, brush the cavity side of the chicken. Flip the chicken over and brush remaining oil mixture on top of chicken. Season the top with a kosher salt and pepper.
Transfer to the oven and roast in the oven , uncovered, for 40-45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven and cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes.