1/4 c. butter
1/2 c. flour
1 tsp. paprika
1 tsp. thyme
1/2 rubbed sage
1/4 tsp. rosemary
1/4 tsp. garlic powder
1/4 tsp. pepper
2 1/2 to 3 lb. fryer chicken, cut up

Heat butter in 13 x 9 x 2 inch in 425 degree oven until melted. Mix flour, paprika, thyme, sage, rosemary, garlic, and pepper. Coat chicken with flour mixture. Place skin side down in pan. Bake uncovered 30 minutes. Turn chicken. Bake until thickest pieces are done about 30 minutes longer.