Ensure your butter is properly softened (but not melted)

Combine butter, chives, parsley, minced garlic, salt, and pepper in a bowl

Mix until everything is evenly distributed

Set aside at room temperature for easy spreading

Preheat your oven to 375°F (190°C)

Add olive oil to your oven-safe dish or cast iron skillet

Ensure the oil covers the entire bottom of the pan in a thin layer

Cut potatoes into uniform bite-sized pieces for even cooking

Add them to your prepared dish

Pat chicken legs completely dry with paper towels

Create a pocket under the skin for the compound butter

Be gentle to avoid tearing the skin

Gently stuff the compound butter under the chicken skin

Use your fingers to spread it evenly

Give the skin a light butter coating too

Arrange chicken legs over the potatoes

Season the skin with additional salt and pepper

Ensure pieces aren't touching for even browning

Place in preheated oven

Bake for 45-55 minutes, or until chicken registers 165°F

Potatoes should be tender when pierced with a fork

Skin should be golden brown and crispy