If you’re looking for the best herbs for roast chicken, then you’re in the right place.
I’ve rounded up 12 of my favorite herbs to use when making roast chicken.
Whether you are looking for traditional herbs like rosemary and thyme or something a little more unique like oregano and basil, there is sure to be an herb on this list that you’ll love.
So go ahead and give one (or all!) of these herbs a try the next time you make roast chicken!
What Herbs Go with Roast Chicken? 12 Herbs for Roast Chicken
When I make roast chicken, I like to use a variety of herbs to give the dish a unique flavor.
I usually start with thyme, rosemary, and sage.
Then, I add in other herbs like oregano, basil, and parsley.
The key is to experiment and find the combination of herbs that you like best.
Here are 12 of the best herbs for roast chicken:
Thyme dances between earthy and minty, making it a perfect herb to use with chicken.
I like to use it in a classic roast chicken recipe, as well as in chicken soup. It’s also lovely in scrambled eggs.
When using thyme, remember that a little goes a long way – especially if you’re using the dried variety.
Pro Tip: If you have fresh thyme on hand, strip the leaves from the stem and give them a roughly chop before adding to your dish.
Rosemary is known for being minty, sage-like and peppery all at once.
It’s the perfect herb to use with roast chicken, and you only need a few sprigs to get the job done.
I like to tuck them under the skin of the chicken breasts before roasting, or add them to the pan during the last few minutes of cooking.
Pro Tip: When using rosemary, be sure not to overdo it.
A little goes a long way with this potent herb!
Sage has a strong, slightly minty, musky taste that works great with poultry.
I like to use it when roasting chicken or turkey.
You can either stuff the bird with sage leaves, or make a sage butter to rub on the outside.
For a sage butter, just mix softened butter with chopped sage leaves and a little salt.
If you stuff the bird with sage, use about 3-4 large leaves per pound of meat.
Pro Tip: When using strong herbs like sage, a little goes a long way.
Start with less than you think you need, and add more if needed.
Fresh oregano leaves are peppery and assertive, so a little goes a long way.
I like to use it in simple preparations, like roast chicken or grilled fish, where its flavor can really shine through.
When using fresh oregano, I strip the leaves from the stem and give them a quick chop before adding them to whatever I’m cooking.
Dried oregano is more potent than fresh, so you’ll need to use less of it.
It’s often used in tomato-based dishes and pairs well with other Italian herbs, like basil and thyme.
Pro Tip: As with any herb, be sure to taste as you go and adjust the amount to suit your taste.
Basil is a balance between sweet and savory, making it an ideal partner for roast chicken.
I like to use about a tablespoon of chopped basil per chicken breast.
You can add the basil to the outside of the chicken before cooking, or stuff it under the skin.
If you stuff it under the skin, be sure to also put some on the outside of the chicken so that you get that nice flavor in every bite.
Pro Tip: When storing basil, wrap it in a damp paper towel and place it in a plastic bag in the fridge.
This will help it stay fresh for up to a week.
Parsley has a clean and peppery flavor (which is why it’s often used as a garnish).
I like to use parsley with roast chicken, and other poultry dishes.
You can use it fresh or dried, but I prefer fresh parsley for this particular dish.
As for how much to use, I would start with a tablespoon of chopped parsley and go from there.
Pro Tip: If you’re using dried parsley, only use half of what the recipe calls for (since it’s more potent than fresh parsley).
Dill has a deliciously fresh, citrus-like flavor that pairs perfectly with roast chicken.
I like to use about 1 tablespoon of chopped dill per pound of chicken.
You can add the dill to the outside of the chicken before cooking, or sprinkle it over the top after the chicken is cooked.
Pro Tip: If you want to really infuse the dill flavor into your roast chicken, stuff a few sprigs inside the cavity before cooking.
Tarragon has a pungent and bittersweet anise flavor that goes perfectly with chicken.
It’s also really good in egg dishes like omelettes and quiches.
I like to use about 1 teaspoon of chopped tarragon per pound of chicken.
You can use it fresh or dried, but fresh is always better if you have it.
Pro Tip: When using dried herbs, remember that they are more concentrated than fresh, so you’ll need to use less.
Marjoram has an earthy and woodsy taste that pairs well with chicken.
I like to use it in a rub or stuffing for roast chicken.
You can also add it to homemade gravy or soup.
Pro Tip: When using dried herbs, always remember that a little goes a long way.
Start with 1/4 teaspoon and work your way up from there.
Lavender is floral with hints of mint and rosemary.
It’s the perfect complement to a juicy, roasted chicken.
I like to use about 1 tablespoon of lavender for every 4 pounds of chicken.
You can either place the lavender under the skin, or stuff it into the cavity of the chicken before cooking.
Pro Tip: If you stuff the lavender into the cavity of the chicken, add a few slices of lemon too.
This will help keep the chicken moist and infuse even more flavor.
Mint has a subtly sweet taste and cool sensation that can enhance the flavors of many foods.
When used with roast chicken, mint can help to balance out the savory flavors and make the dish more refreshing.
I like to use about 1 teaspoon of chopped mint per pound of chicken.
You can add the mint directly to the pan during cooking, or use it as a garnish after the chicken is cooked.
Pro Tip: If you’re not a fan of mint, you can try using other herbs like basil or thyme.
Cilantro comes with a fresh, citrusy, and/or soapy flavor that can enhance the taste of your roast chicken.
When using cilantro, it is best to use it sparingly as a little goes a long way.
You can chop up the cilantro and sprinkle it on top of your roast chicken after it has been cooked.
Pro Tip: If you want to really bring out the flavor of the cilantro, try cooking with it.
Add chopped-up cilantro to your pan when you are sauteeing vegetables or before you add in your raw chicken.
What Herbs Go with Roast Chicken? 12 Herbs for Roast Chicken
- Choose your favorite herbs from this list to use for your roast chicken recipe.
- Prepare the rest of your meal.
- Enjoy in no time!