Position an oven rack in the middle of the oven and preheat to 475 degrees.
In a small bowl, whisk together the oregano, thyme, 1/2 cup oil, the juice of 2 lemons and a pinch of salt and pepper.
Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 1 teaspoon of salt and 2 teaspoons of pepper. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken’s skin with 3 tablespoons of the oil and herb mixture.