"notbob" > wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...
> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?
>
> nb

Personally, I like to use sage, thyme and rosemary with chicken. Add some
fresh ground black pepper and a bit of sea salt. Sometimes a little garlic
or maybe lemon or orange zest. It varies depending on how I'm preparing and
ultimately using the chicken. For enchiladas or flautas, I like some
rosemary and some ancho pepper powder from Penzeys. For roasting, the
previously mentioned sage, thyme & rosemary...along with a bit of olive oil,
minced shallots, garlic and sometimes lemon. You see what I mean.

One thing that an Indian friend of mine made that I really loved was a
saffron chicken with rice. No other herbs....but it was wonderful.

kimberly