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Place the chicken on a baking sheet lined with a cooling rack.
Pat the chicken dry with paper towels to ensure the skin gets extra crispy.
Make a compound butter by mixing together the unsalted butter, 1 tablespoon of salt, freshly cracked black pepper, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and minced fresh rosemary, thyme, and sage.
Add a few good glugs of extra virgin olive oil to the compound butter and mix well.
Separate the skin from the breast meat, being gentle to keep the skin intact.
Spread the compound butter under the skin and all over the chicken, including the underside.
Tie the legs together with butcher's twine and trim the extra string.
Add a little bit more extra virgin olive oil all over the bird to ensure maximum crispy skin.
Season with salt and pepper.
Bake the chicken at 425°F for 90 minutes.
Allow the chicken to rest before cutting and serving.