Caraway, dill and celery seed are 3 herbs I've started using much more frequently with meat and poultry dishes. I use a lot of oregano, thyme, marjoram and basil, but those are ones everybody uses. Any beef dish that cooks in its own juices for a while, like a stew, usually gets some bay leaf.
My older son uses a lot of rosemary, I use it more sparingly. He likes to use juniper berries too, I'm pretty selective about when I use them.
Oh, I forgot one thing I put in the chicken, some powdered mustard.
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