Remove the rack from the grill pan and heat the grill to moderate.

Put the butter in a bowl with the garlic, salt, freshly ground pepper and herbs. Cream thoroughly until well blended. Place the chicken portions (skin side uppermost) in the grill pan, spread with half of the garlic and herb butter and cook under the grill for 15 minutes, basting occasionally.

Turn the chicken over and spread with the remaining butter, replace under the grill and continue cooking for a further 10-15 minutes or until the chicken is golden brown and tender. The cooking time will vary slightly with the size of the chicken portions (legs take longer to cook through than wings). To test if the chicken is cooked, prick with a sharp pointed knife: if clear juices run out, it is cooked. Lift the chicken onto a serving dish and spoon over the juices from the pan.