Preheat your oven to 400℉ (200℃).
Remove any extra fat or skin on the underside of each chicken quarter. Place them skin-side up on a parchment or foil-lined baking tray (sprayed with non-stick spray) and pat them dry with paper towels. This helps the herb butter to stick and achieve that crispy skin we all crave!
In a medium bowl, use a fork to mix the herbs, garlic, salt, pepper, maple syrup and butter until well combined.
Carefully lift the skin on one side of each chicken quarter with your fingers. Place a generous dollop of the herb butter underneath the skin, then use your fingers on the outside to spread it as evenly as possible. Repeat with the remaining quarters. Any leftover herb butter can be rubbed onto the outside of each quarter. (Tip: Keep extra paper towels handy to ensure the skin stays dry; this will help the butter mixture adhere better.)
Roast in the oven for about 40-45 minutes, or until the skin is golden brown and the internal temperature reaches 165℉ (74℃). Let the chicken rest for 10 minutes before serving.
