In the bowl of a food processor fitted with a metal blade, place the basil, parsley, rosemary, thyme, vinegar, oil, mustard, salt, and red pepper flakes. Pulse until it forms a coarse herb paste.

Place the chicken pieces in a baking pan and rub each piece with the paste, coating the chicken completely. Cover and refrigerate at least four hours or overnight.

Preheat oven to 350 degrees Fahrenheit. Bake uncovered for one and a half hours. If skin doesn’t look crisp, run the chicken under the hot broiler for one to two minutes.