Preheat oven to 450º F.

Mix together the butter, onion powder, garlic powder, paprika, and dried parsley until everything is well blended. Set aside.

Remove giblets if they are in your chicken. Using a paper towel, pat the chicken dry.

Using your hands, lifting the skin from the chicken breast, work about half of the butter mixture under the skin and all over the meat. Spread the remaining butter over the top of the outside of the chicken.

Sprinkle with salt and pepper.

Place the lemon, rosemary, thyme and garlic cloves into the center cavity of the chicken.

Place the chicken in a roasting dish or a large enough baking dish to fit, you want it to have sides so any juices that drip will not make a mess of your oven. Put the chicken in a hot oven for 15 minutes.

Reduce the oven temperature to 350º F and let the chicken continue to cook for about another hour (approximately 15 minutes per pound) or until the internal temperature is 165º F.

Remove the chicken from the oven, loosely cover with foil and let it rest for 10 minutes before slicing.