Gather and prepare all ingredients. Preheat the oven to 275°F. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).

In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper.

Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken.

Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once halfway through.

After 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425°F. Bake the chicken at 425°F for 20 minutes without the foil, or until the skin is deep golden brown and crispy. The internal temperature should be 165°F once fully cooked. Remove the chicken from the oven and let rest for 5-10 minutes.

Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.