Combine garlic, oil, lemon juice, 1 tsp salt and 1 tsp pepper, basil and oregano springs with chicken in large plastic bag. Be sure chicken is coated. Marinade for 4 hours or overnight in the refrigerator.
Combine softened butter, chopped basil leaves, lemon zest and 1/4 tsp salt and pepper each. Refrigerate until ready to use.
Preheat oven to 425 degrees F. Place chicken on baking sheet and bake for about 30-35 minutes until chicken is cooked and edges are brown and crispy.
Remove from oven and place chicken in a large bowl. Add in butter and stir to coat. Top with Parmesan cheese. Season with additional salt and pepper if needed.
Notes
If you want to make it in the slow cooker I recommend using skinless, boneless chicken thighs. Mix together marinade and marinate chicken as directed. Place marinated chicken and leftover marinade into the slow cooker. Add in an additional 1/3 cup of chicken broth or could use water too. Top chicken with butter, basil, lemon zest and salt and pepper. Cook on High for 3-4 hours. Garnish with fresh parsley and lemon slices.