Begin with melting the butter in a small pot on the stove. Add the leaves from a few sprigs of oregano and the juice of half the lemon to the melted butter. Once melted, set aside.

Drizzle olive oil in bottom of roasting pan. Place potatoes, shallots and a few sprigs of oregano in the bottom of the pan. Toss in the olive oil.

Prepare the chicken by patting it dry with clean paper towel. Stuff half the head of garlic inside the chicken, half the lemon and a few sprigs of oregano. Place the chicken on top of the potatoes and shallots in the roasting pan.

Brush the melted butter, lemon and oregano mixture over the chicken. Sprinkle with salt and pepper.

Roast the chicken in a 425°F oven for 30 minutes. After 30 minutes add the olives and the tomatoes to the roasting pan. Roast for an additional hour.

After an hour, remove the chicken from the oven and test the temperature with a meat thermometer. Temperature should read 165°F.

Transfer the chicken to a cutting board, don’t cut into the chicken right away. Let the chicken rest on the board for at least 15 minutes. During this time you can return the roasted vegetables to the oven…and let them continue to roast.