1 4-5 lb chicken
salt and pepper
fresh oregano, thyme and rosemary
a lemon - poke holes in it with a fork or a small knife (if it doesn't fit in the chicken you can cut it in 1/2)
Wash bird well inside and out. Wipe dry with a paper towel. Salt & Pepper the inside of the chicken as well as the outside. Poke holes in a lemon with a small knife. Stuff with lemon. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, and slide the fresh herbs under the skin of the chicken. Place in oven at 325°F.
Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird, or put a cup of water at the bottom of your roasting pan.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.