Herbs for baked chicken

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Quoted message said:

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

What's your spice blend?

For some reason, most of the chicken recipes I use involve only one herb although they also include
things like pepper, shallots, lemon. I use oregano for Chicken Vesuvio; I make lemon chicken with
rosemary or tarragon, etc. Never thought about why. I've yet to get into the Penzey's mixes, though.
Some of those sound like they'd be good.

Naomi D.

Quoted message said:

From: notbob

Quoted message said:

What do you consider a good combination of herbs, either fresh or dried, for baked chicken?

One of our favorite baked chicken "treatments" starts with a cut up chicken (the breast cut into
four pieces, the thigh and leg separated and the wings into four individual pieces)

We make breadcrumbs in our little pro plus, preferring hearty whole grain bread, then add a clove of
minced garlic, some fresh thyme and oregano, a bit of fresh lemon zest and a pinch of red pepper
flakes - plus sea salt. Pat the bread crumbs liberally on the chicken pieces, then brown in a large
skillet in olive oil. Top with some sprigs of fresh thyme and oregano, and bake in a preheated 350
oven for 20-30 minutes depending on the size of the chicken. We usually use fairly small chickens.

It's very good. Ellen

"notbob" <[email hidden]> wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...

Quoted message said:

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

Nina said:

"notbob" <[email hidden]> wrote in message news:OPXPb.102602$sv6.449534@attbi_s52...

Quoted message said:

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

--
---------------------------------------------------------------------

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

Naomi Darvell said:

What's your spice blend?

The one blend I always have around for use on everything is a creole blend:

gumbopages.comcreole.htmlOpen ↗

I prefer chuck's blend minus 4 T of paprika.

nb

il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:

Quoted message said:

crush in mortar with some EVOO,

Umm, just what is EVOO?

Loki
--
Brevity is the soul of wit. W.Shakespeare

Extra Virgin Olive Oil!

Loki said:

il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:

Quoted message said:

crush in mortar with some EVOO,

Umm, just what is EVOO?

Loki

notbob wrote in message ...

Quoted message said:

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

i generally use fresh thyme or rosemary stuffed in the chicken, with a few cloves of garlic and a
half a lemon or lime. ill cut up a few tsp of the herb and mix it with some pepper and salt to rub
on the bird. fresh herbs have such a wonderful flavor that i usually like to use just one at a time.

--
Saerah

TANSTAAFL

Hangovers only last a day, but a good drinking story lives on forever....

1 tsp salt 1 tsp black pepper 1 tsp sugar 1 tsp sweet Hungarian paprika
1/2 to 1 tsp dry basil (rubbed between your palms to "powder" it) lemon juice Remove chicken skin
(or not) Rinse and dry chicken or chicken pieces. Brush/drizzle/slather with lemon juice. Mix dry
ingredients. Sprinkle on chicken (pieces). Bake/roast.

Lynn from Fargo This is especially good if you can get "real" chickens instead of
"manufactured" ones.

aaah, thank you :-)

Loki

il Fri, 23 Jan 2004 04:33:45 GMT, Richard Periut ha scritto:

Quoted message said:

Extra Virgin Olive Oil!

Loki wrote:

Quoted message said:

Quoted message said:

Umm, just what is EVOO?

notbob <[email hidden]> wrote in message news:<OPXPb.102602$sv6.449534@attbi_s52>...

Quoted message said:

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

Rosemary is my current favorite to have with chicken, but I also like Tarragon. Rosemary is a very
assertive herb and you don't have to use all that much of it, but I like the sharpness with the
mildness of the chicken. With Tarragon, you need a larger quantity of the herb, as it is a subtler
flavor. I use EITHER Rosemary or Tarragon, but not usually both together. Sage is another good herb
for poultry.

Currently, my favorite way to cook chicken is to use a bit of sea salt, a lot of coarse ground black
pepper and rosemary or tarragon, and squeeze a bit of fresh lemon juice over the bird just before
putting it in the oven. I peel several small yellow or white pearl onions and roll them around in
the bottom of the roasting pan in some olive oil and balsamic vinegar. (I don't mean the very
special, expensive kind, I mean what a person with an ordinary income might buy in the market.
Trader Joe's has good balsamic vinegar of this sort for a very reasonable price, and I use it
often.) I cook the chicken or chicken breasts in a fairly slow oven--300 to 325 degrees Fahrenheit--
for about an hour and a half to two hours, basting often with the pan juices. It too, is a very good
way to eat chicken. Melissa

I did this, this morning before I left for classes this afternoon....went to the Penzey's spice
box...kept in a cool corner...grabbed the sweet paprika; garlic powder, basil, tarragon....sprinkled
all of the above on the bird, let it sit on the drainboard for about 1/2 hour....and it was ready in
about 1 1/2 hours....now I'm set for the next couple of days....although PK, the lady manx who rules
the house, demanded her share, so she got the livers....

Harriet & critters (J J the world famous jack russell terrior who is stretched out on my lap)
"notbob" <[email hidden]> wrote in message news:OPXPb.102602$sv6.449534@attbi_s52...

Quoted message said:

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

In article <[email hidden]>, "Loki"

Quoted message said:

il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:

Quoted message said:

crush in mortar with some EVOO,

Umm, just what is EVOO?

Loki

The purer version of OO. "-) -Barb
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

In article <OPXPb.102602$sv6.449534@attbi_s52>, notbob

Quoted message said:

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?

Garlic, Rosemary, Lemon, Onion, S & P.

Regards, Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of heaven and earth, does not live in
shrines made by man." Acts 17:24

"notbob" <[email hidden]> wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...

Quoted message said:

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

On Sat, 24 Jan 2004 12:36:41 -0800, "Nexis" <[email hidden]>

Quoted message said:

Personally, I like to use sage, thyme and rosemary with chicken.

What???? No parsley?

Practice safe eating - always use condiments

Fresh Thyme sprigs with lemon slices and fresh garlic are great! Parsley, if used, should be fresh
and used only as the food is being plated to the table, otherwise it's flavor is not as pronounced.
For further advice, go to www.simplyfoodchicago.com Best Regards,

Donna L. Binbek

Editor & Publisher

Simply Food Chicago

www.simplyfoodchicago.com

Nexis said:

Personally, I like to use sage, thyme and rosemary with chicken.

what - no parsley ? <g

sf said:

Nexis said:

Personally, I like to use sage, thyme and rosemary with chicken.

What???? No parsley?

[censored]. should have read ahead 🙁