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herbs to use with baking chicken?

So, I want to just preserve this chicken cause it’s out now so I’ll bake it and then re-use it. Probably make a casserole or something, I’m not sure. It’s only two pieces so maybe I’ll just bake it in herbs and white wine or something and eat it. Point is, for the first phase, the preservation stage, what should I put on it, if anything?

what i would use is oil, salt, pepper, basil or tyme, rosemary, lavander, little bit of cumin any combinantion of these would be great.

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