1/4 c. butter
2 tbsp. freshly ground pepper
2 tbsp. fresh lemon juice
1 tbsp. paprika
1 tbsp. dried basil
1 tbsp. dried oregano
2 bay leaves, crumbled
2 tsp. dried rosemary, crumbled
1/2 - 1 tsp. cayenne pepper
1 tsp. nutmeg
1/2 tsp. salt
3 garlic cloves, minced (opt.)
1 (3 lb.) chicken, cut into 8 pieces
Freshly cooked rice

Melt butter in heavy large skillet over medium low heat. Add next 11 ingredients and cook until spices are aromatic, stirring occasionally, about 5 minutes. Add chicken, turning to coat. Cook until juices run clear when thigh is pierced with sharp knife, turning occasionally, about 25 minutes. Serve immediately with rice.