Place the chicken on a cutting board, remove the giblets, and pat dry with paper towels. Tie legs together with kitchen twine (optional).
1 4-pound whole chicken
Season the entire chicken (inside and out) with a sprinkle of salt and a bit of pepper.
Place the chicken in an oven-safe pan or cast iron skillet. Add the quartered orange, quartered lemons, and garlic halves (facing down) to the skillet, tucked on the sides and beneath the chicken.
1 orange, 2 lemons, 2 heads garlic
Rub the entire outer chicken (top and bottom) with the herb butter and beneath any loose skin. Pour the dry white wine over the chicken and pour the water onto the bottom of the pan.
½ cup dry white wine, ½ cup water
Roast for 50 minutes uncovered before checking for doneness. Cut into the leg joint and look for the color of the juices, when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again. The thickest part of the breast should register 165°F.
Let the chicken rest in the skillet for 15 minutes before carving. Serve warm or at room temperature, and garnish with pomegranate seeds, fresh orange slices and chopped parsley.