Take some fresh herbs and mince finely. I used flat leaf parsley, rosemary, sage and basil (basically what I had available).
Add to a bowl of chicken thighs and drumsticks, add olive oil and back pepper. Though you can use a spoon, generally your hands work better, mix the chicken in the oil and herb mix until all the chicken is coated. Leave for at least ten minutes, thirty is better.
Roast on a bed of root vegetables for about 30-40 minutes.
I served the chicken with roasted potatoes and steamed broccoli.