Preheat oven to 400 degrees Fahrenheit. Place a baking rack on a large sheet pan.
Prep the chicken: To do this, pat the chicken dry with paper towels. Season the cavity of the chicken generously with salt and pepper. Allow chicken to sit in a bowl, covered at room temperature for 15-20 minutes.
While chicken sits covered, prepare the compound butter: Mix together the room temperature butter, herbs, garlic powder, onion powder, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Place the chicken, breast side up, on the prepared rack and pan. Stuff a few tablespoons of the butter under the skin of the breasts and thighs. Rub the remaining butter all over the outside of the skin of the chicken.
Bake the chicken for at least 55-60 minutes and check temperature using a meat thermometer. Chicken should reach 165 degrees F when thermometer is inserted in thickest part of thigh (not touching the bone) and juices run clear. If chicken is not done, continue to bake and check temperature every 10 minutes until it reaches proper temperature.
When done, remove from oven and allow chicken to rest 10 minutes before serving.