After much testing, I came up with my own kind of chicken seasoning, which I make in large batches and store in my spice cupboard in shaker bottles. I also give it away for Christmas because it seems to be so popular.
I'm sorry I can't give exact measurements. Seasonings are highly personal, so I suggest you do what feels right for you.
SHERRIE'S SENSATIONAL CHICKEN SEASONING
4 bottles Mrs. Dash salt-free seasoning, original blend
Kroger Spice Classics poultry seasoning. If you can't find, then substitute with sage, onion powder, & coarse ground black pepper, or use Kroger Grill Time chicken seasoning (go easy--salt is 2nd ingred)
Empty all 4 bottles Mrs. Dash seasoning into bowl. Save the bottles. Then, add generous amounts of the other ingredients as per taste (go easy on garlic). Mix well and, using a funnel, refill the empty Mrs. Dash bottles. Replace shaker tops, screw lids down tight, and return to pantry. To avoid confusion, I use masking tape to cover the original Mrs. Dash labels and write "chicken seasoning" on the tape. I save my shaker-top spice bottles to re-use for my chicken blend, so I always have extra bottles around.
When using on chicken, I rinse boneless, skinless chicken breasts in water, and put in baking pan dripping wet. Then I liberally coat both sides of chicken with seasoning, add a little bit of water to the pan to keep the chicken moist, put a lid on the pan, and bake for 1 1/2 to 2 hours. I have waterless cookware, so the lids form a tight seal and baking the chicken that long doesn't dry it out. In fact, halfway through baking, I turn the chicken over and return to oven. When done, the seasoning provides a very tasty crust to the chicken. And because the seasonings are low salt, the chicken isn't overpowered with sodium.
Tomorrow and the next day, I'll post recipes for using chicken cooked with Sherrie's Sensational Chicken Seasoning. *g*