Preheat your oven to 450°.

Rinse the chicken under cold water, removing the neck and giblets and rinsing the cavities as well. Pat dry with paper towels.

Stir together the softened butter with the herbs.

Use your hands to cover the chicken with the herb butter. (Use your fingers to gently loosen the skin and get some of the butter between the skin and the meat.)

Season with salt and pepper.

Add the orange sections to the cavities in the chicken.

Place the chicken on a rack sitting in a baking pan.

Pour the sherry over the top.

Put the chicken in the oven.

After 10 minutes, reduce the heat to 350°.

Bake until the skin is crispy and the juices run clear, about 20 minutes per pound. Use a thermometer to make sure the internal temperature reaches 165°. You can also pierce the thigh part of the bird with a fork. If the juices that come out are clear (not pink), the bird is ready to eat!

Remove the orange sections from the cavities and discard.

Let the chicken rest for 10 to 15 minutes before carving.