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Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Roast Chicken with Herb Butter, Onions and Garlic

serves
prep time: 10
cook time: 94

ingredients

1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 17 3/4 pounds roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

directions

Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl, blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Position rack in bottom third of oven, preheat to 400 degrees. Sprinkle main cavity of chicken with salt and pepper, fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan, tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter, sprinkle with salt and pepper.

Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce, brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180 degrees, about 30 minutes longer. Insert wooden spoon into main cavity, tilt chicken so that juices drain into pan. Transfer chicken to platter, surround with onions and garlic. Tent with foil.

Set roasting pan over medium-high heat. Add broth and wine, bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat, discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer, whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.