Simon & Garfunkel-Inspired Roast Chicken

6 chicken quarters (legs & thighs attached, skin on)

2 tablespoons fresh parsley

2 tablespoons dried sage powder

2 tablespoons fresh ground rosemary

2 tablespoons dried thyme

Olive oil spray

Salt and pepper to taste

6 pats of unsalted butter

Heat oven to 375 degrees. Cover a flat cooking sheet with aluminum foil, and coat with non-stick olive oil aerosol spray. Pat down chicken until dry, and place on cooking sheet. Take each pat of butter and divide into pieces with your fingers. Rub into the skin of each chicken piece (each one gets its own pat of butter). Most fresh rosemary will come in sprigs. I suggest you grind the leaves in a coffee grinder until they become finely ground. Mix the freshly ground rosemary with your thyme, sage, salt, and pepper. Finely dice the parsley, and add to mixture. Sprinkle generously all over the chickens. Place in oven until the skin turns golden brown and bubbly, and the juices run clear when poked with a fork.