Melt butter in a saute pan. Add garlic and saute for a minute or two.
Once garlic and butter have infused, add hot salt and pasta sprinkle to combination and remove from heat. I added two teaspoons of each. Adjust to your flavor palette.
Dredge chicken legs through butter mixture and place in the foil-lined jelly roll pan. Pour any extra butter over top of the chicken legs.
Sprinkle roasted garlic and herb over the chicken legs and roast in 425-degree oven for 25 minutes or till juices run clear.