Chicken is a remarkably versatile protein that can be prepared in endless ways. Its mild flavor allows the chicken to soak up and complement all kinds of herbs, spices, sauces, and other ingredients. Choosing the right herbs to season chicken is key to taking your dishes from bland to brilliant.
Certain herb and chicken pairings have become classic for good reason. But don’t be afraid to experiment with new herb combinations too. With this guide on what herbs go well with chicken, you’ll be ready to create flavorful chicken dishes that are sure to impress.
Classic Herb Pairings for Chicken
Some herb combinations just work beautifully with chicken. These tried and true pairings should be part of any cook’s seasoning arsenal when preparing chicken.
Thyme and Rosemary
This earthy, savory duo is perfect for roasted chicken. Thyme has a subtle, slightly sweet flavor, while rosemary offers a more piney, robust taste. Together they highlight chicken’s natural umami notes. Thyme and rosemary beautifully season the chicken while allowing the flavors of other dish ingredients to shine through too.
Sage and Rosemary
Sage’s peppery earthiness and rosemary’s woodsy aroma make a bold pairing fit for chicken stuffing or rubbing directly onto the skin before roasting The intensity of sage and rosemary holds up well to high oven heat, thoroughly seasoning the meat
Parsley and Thyme
For lighter chicken preparations like pan fries or grills bright parsley and earthy thyme balance each other out wonderfully. Parsley’s fresh grassy notes contrast with subtle thyme to create a simple but flavorful seasoning blend.
Garlic, Rosemary, and Lemon
Okay garlic isn’t technically an herb but it’s a must for chicken seasoning. When garlic, rosemary, and lemon zest combine forces, the resulting blend is aromatic, bright, and balanced – perfect for spicing up roasted chicken. The combination also nicely seasons sauces made with the pan drippings.
Herbs to Take Your Chicken to the Next Level
Once you’ve mastered the herb classics, it’s time to get creative with new flavor combinations. Trying unique herbs and ethnically inspired blends will make your chicken anything but ordinary.
Tarragon
Tarragon has an anise-like licorice taste that pairs deliciously with chicken. It adds sophisticated flair to chicken dishes like creamy tarragon chicken or tarragon chicken salad. Tarragon also seasons poached chicken beautifully.
Dill
Fresh dill has a slight tang that complements chicken wonderfully, especially in lighter preparations like poached or steamed chicken and dill sauce for chicken piccata. Its delicate flavor accents chicken without overwhelming it.
Oregano
Popular in Mediterranean cuisine, oregano’s warm, earthy, slightly bitter taste is fantastic with roasted, grilled, or baked chicken. Its robust flavor allows oregano to penetrate and season chicken while standing up to high cooking temperatures.
Marjoram
Similar to oregano but sweeter and more delicate, marjoram subtly flavors chicken with notes of citrus and pine. It pairs well with grilled, pan fried, and roasted chicken without overpowering the other ingredients and flavors.
Chives
Delicate chives add a fresh onion-y flavor to chicken dishes without being too pungent. As a finishing herb, chives lend a pop of color and mild flavor when sprinkled on cooked chicken or mixed into sauces and dressings.
Basil
Sweet basil with its faint peppery taste enhances chicken’s flavor, especially when paired with complementary ingredients like tomato and garlic. Try basil with chicken parmesan, pesto chicken, or chicken caprese.
Cilantro
Bright, zesty cilantro offers a citrus flavor that perks up chicken, especially in Mexican, Asian, and Latin dishes. It shines in spicy chicken marinades and garnishes. Just remember that some people perceive a soapy taste from cilantro.
Herb Blends for Chicken
Pre-mixed herb blends offer balanced seasoning in one convenient package. Some blends to try with chicken include:
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Italian seasoning – Basil, oregano, rosemary, and thyme give this blend a robust Italian flavor.
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Herbes de Provence – A French blend often containing thyme, rosemary, sage, and lavender that pairs beautifully with grilled chicken.
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Fines herbes – A French blend with subtle flavors from parsley, chives, tarragon, and chervil that allows the chicken to shine through.
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Cajun seasoning – A hot and spicy blend containing thyme, oregano, garlic, and cayenne that adds kick to chicken.
Fresh vs. Dried: When to Use Each
Both fresh and dried herbs have a place in chicken cookery. Here are some tips on when to use each:
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Fresh herbs – Use fresh when you want pronounced, vibrant herbal flavor. Add them at the end of cooking.
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Dried herbs – More concentrated in flavor than fresh, dried herbs are great for long-cooking dishes. Use dried herbs sparingly as they can overpower fresh ones.
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Quick rule of thumb – Use 1 teaspoon dried herb for every 1 tablespoon fresh herb.
FAQs About Cooking Chicken with Herbs
Can I use pre-mixed herb blends for chicken?
Definitely! Many commercial blends are designed specifically for poultry. Or make your own custom blend to suit your tastes.
How much herb should I use per chicken?
For a 3-4 pound whole chicken, use around 1-2 tablespoons fresh herbs or 1-2 teaspoons dried herbs. Adjust amounts to your preference.
Should I rub herbs under the chicken skin?
Rubbing herbs under the skin infuses flavor into the meat and crisps the skin. Combine herbs with softened butter or oil to help them adhere.
How do I keep herbs from burning during roasting?
Add more delicate herbs near the end of roasting or cover the chicken with foil initially. You can also place herbs inside the chicken cavity.
What herbs pair well with lemon chicken?
Thyme, oregano, parsley, tarragon, and dill nicely complement lemon chicken’s bright citrus flavor.
Can I use herbs in chicken soup?
Absolutely! Parsley, thyme, rosemary, and bay leaf are classics. Add them early so their flavor infuses into the broth.
What herbs are best for grilling chicken?
Rosemary, thyme, oregano, and marjoram hold up well to grilling’s high heat. Marinate chicken in them before grilling.
Are there herbs I should avoid with chicken?
Avoid herbs with overpowering flavors like strong mints that could mask chicken’s delicate flavor. Most fresh herbs pair nicely when used in moderation.
Discover Your Favorite Chicken Herb Combinations
The possibilities are endless when seasoning chicken with herbs. Start with tried and true pairings, then get adventurous mixing and matching herbs until you find combinations you love.
With this guide to pairing herbs and chicken, you have all the tips and info you need to create outstanding herbed chicken dishes. The only thing left to do is get cooking!
Prepare the Herb Mixture
Add the parsley, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice into a food processor and blitz until combined. Slowly pour in the olive oil with the motor running.
Using the infrared top burner (set to medium-low to low), plus one or two bottom burners, preheat the grill to 425°F.
Trim any excess fat off the chicken (remove giblets from the cavity). Then gently slide your fingers under the skin of the breast, to loosen the skin from the breast meat (being careful not to rip the skin). Rub the breast meat (under the skin) with some of the herb mixture. Use the remaining herb mixture to smother the entire interior and exterior of the chicken.
Thread the seasoned chicken onto the rotisserie rod, then stuff the cavity with half a lemon, the rosemary & thyme sprigs. Using kitchen twine tie the legs together to keep everything inside. Fold the wings under the bottom of the chicken and tie with kitchen twine to hold in place. Securely tighten the chicken with the rotisserie forks.
Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
Place a sheet pan, foil tray or griddle, directly under the chicken to catch the drippings and avoid flair ups. (I also like to use the chicken drippings to flavour potatoes or vegetables).
Close the lid and cook the chicken at 425°F for 30 minutes until the skin has begun to brown. (Check the temperature occasional and adjust as required). As the juices begin to bubble on the surface of the skin, use a brush to lightly baste the entire bird for more even browning.
Lower the heat to 350°F by turning down or turning off some of the bottom burners, allowing the rotisserie burner to continue to crisp up the skin.
Close the lid and cook for 25 to 30 minutes. Using an instant read thermometer, take the temperature in the thickest part of the breast and then in the thickest part of the thigh (avoiding the bones).
Adjust the temperature on the rotisserie burner as required to achieve desired level of browning on the skin. Continue to cook until the internal temperature reaches 165°F.
Place the chicken to a sheet pan and let rest for 10 minutes.
Remove the rotisserie rod and forks and carve.
Watch how my at home rotisserie chicken recipe was made here.
The timing on a rotisserie chicken can vary significantly, based on the size of the chicken and the maintained ambient temperature surrounding the bird. A 3.5-pound bird, cooked with the lid kept closed can cook in about 60 minutes. That same bird cooked while the grill lid is constantly open (for tending to sides like potatoes and vegetables or taking videos), might take as much as an additional 45 minutes.