I like lemon-rosemary chicken. I just salt and pepper boneless-skinless breasts, lay a sprig of rosemary over the top and put a thin wheel or two of lemon over that, and then bake. Of course you can strip the rosemary off the stem and sprinkle it on, but the other way is quicker, easier and still gives tons of rosemary flavor.

Basil and mint both make great pesto. Or a combination of them works. Mint works really well with potatoes and peas. I have no suggestions for thyme!