preheat oven to 450°F. Brush chicken lightly all over with a little oil & season lightly with salt & pepper. Place breast - side up in a heavy roasting pan and place in the center of the rack in the lower third of the oven. Cook, uncovered, for about 45 mins or until juices run clear when the thigh is pierced with a skewer. A thermometer inserted into the thickest part of the thigh should read 165°F.

meanwhile, in a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, thyme & oregano. Season lightly with salt & pepper and set aside.

Once the chicken is cooked, remove from oven and transfer to a large platter, reserving the pan juices. Tent the chicken loosely with foil and let stand for 15 minutes. Transfer reserved pan juices to the olive oil mixture and whisk to combine. Carve chicken (remove skin first to save 130 calories and 10 grams of fat per serving) and drizzle each portion with dressing.