Nina wrote:
"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

thyme
sage
marjoram
oregano
in whatever quantities i feel like using



Try this:

fresh chopped rosemary
dried or fresh oregano
coarsely ground black pepper
zest of a lemon
3 large garlic cloves

crush in mortar with some EVOO,

It's preferable to let the bird rest (inside a giant zip-loc bag) for 24
hours,) but you can use it right away, just less intensity of the flavors.

stuff under the skin of the bird by gently tugging on the skin with your
fingers, being careful not to break the skin or open up any gaps (all
the way to the end of the thighs.) Rub outside of bird with some more oil.

Place on rack in a 400 F oven for 20 minutes, then lower heat to 350 F
and cook until done (use a meat thermometer.)

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.