In a small bowl, beat 1/4 cup oil and lemon juice with a fork.
Pour over chicken pieces.
Toss to coat evenly.
Refrigerate.
In a blender or food processor, combine butter, parsley leaves, garlic, 1/2 teaspoon salt, oregano, basil, thyme and pepper.
Cover and blend at high speed a few seconds until parsley is minced.
Set aside.
Broil chicken pieces skin-side up about 8 inches from heat 20 minutes or until golden brown.
Turn and broil 20 minutes longer, until golden brown.
During last 4 minutes of broiling, brush both sides of chicken pieces with 1/4 cup herb mixture.
At the time chicken pieces are turned, bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and 1 tablespoon oil.
Gradually add spaghetti, fusilli or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Place cooked pasta in a hot serving dish.
Toss with remaining herb mixture.
Arrange chicken pieces around edge of casserole.
Serve immediately.
Makes 4 servings.