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Preheat oven to 375º.
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To prepare the chicken, unwrap it and be sure to take the bag of giblets out of the cavity, if there is one. Place the chicken on a roasting rack over a roasting pan or sheet tray..
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In a small bowl, mix together the butter, oregano, parsley, garlic and lemon zest.
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Rub the compound butter under the skin of the chicken, as well as on the outside. Sprinkle generously with salt and pepper on both sides. Fold and tuck the wings underneath the bird.
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Roast the chicken, breast side up, until the dark meat reads 165° on a meat thermometer, approximately 1 hour to 1.5 hours.
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Allow the chicken to rest for at least 15 minutes on a cutting board with a juice groove.
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To carve the chicken, remove the leg and thigh quarters first. Separate the leg from the thigh, and place the pieces on a platter. Remove the breasts. Cut the breasts into 1-inch slices and place on the platter.
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Garnish skin side of meat with oregano sprigs, if desired, and finish with a fresh squeeze of lemon juice.
