In a bowl, mix together the garlic powder, smoked paprika, cayenne pepper, salt, black pepper, and fresh herbs. Rub this mixture all over the chicken, making certain it's well coated.

For added flavor, you can stuff some citrus slices and fresh herbs inside the cavity if using a whole chicken.

In a separate bowl, combine the cranberries, orange zest, and orange juice. If desired, add a splash of Grand Marnier for an extra festive flavor. Set aside this mixture to use later.

Place the marinated chicken in a roasting pan and drizzle with olive oil and melted unsalted butter. If using a whole chicken, elevate it on a rack or a bed of chopped carrots and onions for even cooking.

Pour the chicken stock around the chicken in the roasting pan, then spread the cranberry and orange mixture over the top of the chicken.

Cover the roasting pan with aluminum foil, making sure it's tented to allow for steam to circulate. Place the pan in the preheated oven and roast for about 1 to 2 hours, depending on the size of the chicken, or until the internal temperature reaches 165°F (74°C).

Remove the foil during the last 20 minutes of cooking to allow the skin to brown and crisp up. Once done, let the chicken rest for about 10-15 minutes before carving.

Use the pan drippings to create a delicious gravy by whisking in some flour or cornstarch to thicken it, if desired.