Preheat oven to 425 degrees.
Rinse the chicken inside and out and make sure there are no extra parts inside the bird.
Dry outside of chicken.
Place chicken in a large roasting pan.
Stuff the chicken with the onion, 1 lemon, 3 heads of garlic.
Tie the legs together with kitchen twine and tuck wings under bird.
Rub the butter over the chicken.
Sprinkle salt, pepper, dried thyme and oregano over the chicken.
Cut the lemon in half and place in roaster, as well as the rest of the garlic.
Cover the breast of the chicken with the bacon.
(I have been baking a lot of chicken breasts this winter and have found if I wrap the chicken breast in bacon the breasts remain moist and do not dry out)
Roast the chicken for 1 hour.
At this point you can remove the bacon and continue roasting for 30-40 minutes or until the juices of the chicken run clear.
Remove from oven , place on a large plate or platter and cover with aluminum foil while you make the gravy.
To make the gravy, remove drippings from the roaster into a saucepan and follow instructions on packet.