Wash chicken in cold running water then dry completely using paper towels. Set chicken on a sheet pan or cutting board. Tight the legs using kitchen twine and tuck wings under breasts.
Using your fingers spread 1 tbsp of cold butter all over the chicken. Use a little more if needed. Be sure to cover all surfaces.
Season chicken with onion powder, salt and pepper. Again be sure to cover the entire chicken.
Chop herbs finely then add to chicken. Use your fingers to add some herbs to the legs, wings and under parts.
Fill chicken cavity with herbs lemon and citrusy fruit.
Bring chicken to a 450F degrees pre-heated oven, then right away reduce oven temperature to 400F degrees. Roast for 1 hour and 15 minutes or until internal temperature measured at thickest part of the breast has reached 165F degrees.
Serve with mushrooms, fresh herbs and garnish with pomegranate for a festive meal!