Wash out the chicken, stuff the inside with 4-5 sprigs each thyme and oregano (or sprinkle the inside with the dried herbs if that is all you have), and tie up the legs with cooking twine.
Put the veggies and 4-5 sprigs each of thyme and oregano in the bottom of your roasting pan along with the wine (or bone broth or water).
Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
After 3 hours, flip the chicken to BREAST UP, butter the skin, and sprinkle with sea salt, pepper, and 2 chopped sprigs each of thyme and oregano.
Roast another 30-45 minutes with HEAT UP to 350, and with lid OFF.
Let your chicken rest for a few minutes outside of the oven before cutting.
To make the herb infused gravy, strain out the juices from the bottom of the pan to a small sauce pan. Bring the juices to a simmer and whisk in your flour of choice. You will have to season salt and pepper to taste as well.