Preheat oven to 425F. Arrange lemon slices and stems of fresh herbs in center of a baking sheet with sides.
Place chicken on cutting board, breast side down and tail up. Using kitchen scissors, cut along both sides of backbone and discard.
Turn chicken over and press down in center of the breastbone until you hear a slight crack.
Place chicken, cut side down, on top of lemon and herb “bed”.
In bowl combine butter, parsley, rosemary, oregano, lemon zest, garlic, kosher salt and cracked black pepper. Reserve 1 Tablespoon of herb butter.
Gently loosen skin on chicken. Spread remaining herb butter under skin.
Spread reserved 1 Tablespoon herb butter over skin.
Roast 30 minutes or until juices run clear and meat thermometer registers 170F.