Preheat the oven to 450°F.

In a small mixing bowl, combine the softened butter with the chopped fresh rosemary, thyme, oregano, and sage.

Mash the herbs into the butter with a fork until thoroughly combined into a smooth compound butter.

Pat the entire outside of the raw chicken completely dry with paper towels to ensure a crispy skin.

Use your fingers to gently separate and loosen the skin from the breast meat, being careful not to tear it.

Use your hands to rub the compound herb butter generously all over the outside of the chicken, and press portions of the butter directly underneath the loosened skin.

Season the entire exterior of the buttered chicken generously with kosher salt and freshly ground black pepper.

Place the fresh orange sections directly into the cavity of the chicken.

Place the prepared chicken onto an upright roaster or on a V-rack set inside a heavy baking pan.

Pour the dry sherry directly over the top of the chicken, allowing it to pool in the bottom of the roasting pan.

Place the chicken into the preheated 450°F oven.

After exactly 10 minutes, reduce the oven temperature to 350°F.

Bake until the skin is deeply golden and crisp, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (about 20 minutes per pound).

Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes before carving, serving alongside the pan juices.