Preheat oven to 450˚F.
Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.
Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.
In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.
Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.
Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.
Rub the rest of the butter mixture on top of the skin.
Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.
Using kitchen twine, tie the legs together.
Tuck the wings under the body of the chicken.
Roast the chicken, uncovered, for 10 minutes.
In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.
Remove chicken from oven and add the vegetables to the pan.
Lower oven temperature to 350˚F.
Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark.Stir veggies halfway through cooking.
Remove chicken from oven and let rest 10 to 12 minutes before cutting.
Cut and serve.