Grate the rind from lemon and then cut the lemon in half.
Add the lemon rind, 3 tbsp of oregano, juice from 1/2 a lemon, and garlic inside the cavity.
Rub butter, the juice from the remaining lemon half, and olive oil over the chicken.
Sprinkle with any remaining oregano, salt and pepper.
Place both lemon halves inside of the chicken cavity.
Roast the chicken in the oven at 375F for the cooking time that you have calculated.*
Bast the chicken periodically until golden brown and juices run clear when chicken is pierced.
With 15 minutes left, cover chicken loosely with aluminum foil to prevent skin from getting burnt (it is best to do this when desired color of chicken is reached).
Carve chicken and spoon any liquids from the bottom of the pan on each serving.
