10 Best Herbs and Spices for Baked Chicken

If you’re looking for the best herbs and spices to use for baked chicken, then you’ve come to the right place.

I’ve rounded up 10 of my favorite herbs and spices that work well with baked chicken.

Whether you are looking for something to add flavor to your chicken breasts, thighs, or drumsticks, there is sure to be a combination on this list that you’ll love.

So go ahead and give one (or all!) of these herbs and spices a try the next time you bake chicken!

See Also: What Seasoning to Put on Baked Chicken (16 Best Options)

10 Best Herbs and Spices for Baked Chicken

You don’t need to settle for a boring chicken dinner.

There are a number of herbs and spices that can be used to flavor baked chicken and give it a unique taste.

By using the right combination of herbs and spices, you can create a delicious and healthy meal that your whole family will enjoy.

Here are 10 of the best herbs and spices for baked chicken:

1. Parsley

Parsley has a clean and peppery flavor that can brighten up any dish.

I like to use it when baking chicken because it pairs well with the other flavors that are typically used in baked chicken recipes, such as garlic, lemon, and oregano.

I generally use about 1 tablespoon of parsley for every 4 chicken breasts that I bake.

A pro tip for using parsley is to chop it very finely before adding it to your dish. This will help to distribute the flavor more evenly.

2. Chives

Chives have a mild onion flavor (some say garlic) and are a great way to top off any dish, not just chicken!

They’re one of the most commonly used herbs in French cuisine.

I like to use chives in a variety of dishes, but my favorite way to use them is as a garnish for baked chicken.

I simply sprinkle them on top of the chicken after it’s been cooked through.

Chives are also a great way to add flavor and color to mashed potatoes, omelets, salads, and so much more.

And they’re super easy to grow in your own kitchen!

Here’s a pro tip: If you find yourself with too many chives, you can always freeze them for later. Just chop them up and store them in a freezer-safe bag. Then thaw and use as needed.

3. Thyme

Thyme dances between earthy, minty, and woodsy flavors and smells, which is why it’s one of my favorite herbs to use for baked chicken.

I especially like to use it when roasting a whole chicken because it pairs so well with other classic flavors like garlic, rosemary, and onion.

To use thyme, I strip the leaves off the stem (you can save the stems for making homemade chicken broth!) and give them a rough chop before adding them to my recipe.

For a whole chicken, I’ll use about 1 tablespoon of chopped thyme.

A pro tip for using thyme: if you find yourself with extra thyme (or any other fresh herbs), make herb butter!

It’s super easy – just mix softened butter with your chopped herbs of choice (I like to use a 2:1 ratio of butter to herbs) and store in the fridge or freezer for later.

Herb butter is great on grilled meats, roasted vegetables, or even just plain old bread.

4. Basil

Basil is a balance between sweet and savory (with hints of mint) and it’s my favorite herb to use when baking chicken.

I especially like to use it when making a pesto chicken bake.

1. To make this dish, start by preheating your oven to 400 degrees.
2. Then, in a food processor, combine 1/2 cup of basil leaves, 1/4 cup of olive oil, 2 cloves of garlic, 1/4 cup of Parmesan cheese and pulse until it becomes a paste.
3. Next, season your chicken breasts with salt and pepper and spread the basil paste over the top.
4. Bake for 25-30 minutes or until the chicken is cooked through.

Pro tip: This dish is even better if you can find fresh basil leaves!

5. Oregano

Oregano is peppery and assertive (some might even say it’s pungent), which is why it’s a go-to for spicing up chicken.

I like to use it in my baked chicken recipe because it adds a lot of flavor without overpowering the other ingredients.

I usually use about 1 teaspoon of oregano for 4 chicken breasts.

You can adjust the amount to your liking, but start with less and add more if needed.

A pro tip for using oregano is to rub it between your palms before adding it to your dish.

This will help release the essential oils and make the flavor more potent.

6. Rosemary

Rosemary is a lemony-pine-like herb that is common in Mediterranean cooking.

It is used to flavor a variety of dishes, such as roasted meats and vegetables, soups, and stews.

I like to use rosemary when baking chicken. I find that it pairs well with other herbs, such as thyme, sage, and oregano.

I also like to add a bit of garlic for extra flavor.

When using rosemary, I typically use about 1 teaspoon per pound of chicken.

I also like to add a bit more towards the end of the baking time so that the flavor is not too overwhelming.

A pro tip for using rosemary is to strip the leaves off the stem before using. This will make it easier to measure and add to your dish.

7. Marjoram

Marjoram has an earthy and woodsy flavor that goes great with chicken.

I like to use it in a simple baked chicken recipe.

Here’s what you need:

• 1 tablespoon of dried marjoram
• 1 teaspoon of sea salt
• 1/2 teaspoon of black pepper
• 4 chicken breasts

Instructions:

1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together the marjoram, salt and pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through.
5. Enjoy!

8. Bay Leaves

Bay leaves have an almost minty flavor with a hint of bitterness.

I like to use them sparingly, about one leaf per 4-6 chicken breasts.

I usually add bay leaves during the last 20-30 minutes of baking.

This is because bay leaves can become quite strong if they’re cooked for too long.

A pro tip: don’t forget to remove the bay leaves before serving!

They’re not meant to be eaten and can actually be quite sharp.

9. Dill

Dill has a bright and sweet taste (some say it tastes like a combination of anise and parsley) that goes great with chicken.

I like to use it when I bake chicken because it pairs well with the lemon juice I usually put on the chicken before cooking.

Pro tip: You can also use dill to make a delicious dipping sauce for your baked chicken! Just mix some plain yogurt, mayo, dill, garlic, and salt to taste.

10. Paprika

Paprika has a subtle earthiness with a bit of sweetness and a touch of heat.

It’s perfect for chicken!

I like to use paprika in a few different ways when I’m baking chicken.

1. First, I’ll coat the chicken breasts in a mixture of paprika, garlic powder, and olive oil. This helps to create a flavorful crust on the outside of the chicken that’s packed with flavor.
2. Next, I’ll add some paprika to the breading mixture that I use to coat the chicken before baking. This gives the breading a beautiful red color and adds another layer of flavor.
3. Finally, I’ll sprinkle a bit of paprika on top of the chicken after it’s been baked. This adds a nice pop of color and ties all of the flavors together.

Pro tip: If you want to really amp up the flavor of your baked chicken, try using smoked paprika instead of regular paprika. It has a deeper, more intense flavor that takes this dish to the next level.