Preheat oven to 450F. Remove the roasting chicken from its packaging, discarding any giblets inside the cavity of the bird. Season the inside of the chicken with salt and pepper and stuff the bunches of oregano and thyme inside. Pierce the lemon several times with a knife and place it inside the bird.

To truss the chicken, flip the bird onto its back with the legs facing away from you. Tuck the wings over and behind themselves to pin them in place.

Hold the center of the twine beneath the ends of the drumsticks and any excess skin around the cavity hole if long enough. Cross the twine and pull it taut.

Pull the ends of the twine under the drumsticks and thighs and up towards the arms.

Tie the twine shut around the hole for the neck.

Massage about half of the softened butter all over the skin and season liberally with salt and pepper. Flip the bird over and repeat on the other side. Place in the oven and roast for 15 minutes.

Turn the heat down to 325F and continue roasting for 40 minutes. Remove the pan from the oven and carefully flip the bird over.

Use a brush to baste the bird with the juices from the pan. Sprinkle over the marjoram and parsley and use the brush to add more juices over top. Use a patting motion to keep the herbs from clumping together in one spot.

Add the Brussels sprouts to the pan and mix them with the juices. Brush the olive oil over the sprouts and season well with salt and pepper.

Return to the oven and bake for another 40 minutes, or until the top of the bird is browned and the internal temperature reaches 165F in the meaty part of the legs.

Let rest for 15 minutes before serving.