cchui is right that the standard formula for substituting dried:fresh herbs is generally 1:3.
I find dried thyme, however, to be more overpowering in its dried form than most other herbs and I usually cut back even more when using it. As this is a chicken recipe rather than something with the more robust flavor of, say, beef, I'd err on the side of caution.
I wonder if anyone has an explanation why dried thyme seems to be so much stronger in that form than other herbs.
I find dried thyme, however, to be more overpowering in its dried form than most other herbs and I usually cut back even more when using it. As this is a chicken recipe rather than something with the more robust flavor of, say, beef, I'd err on the side of caution.
I wonder if anyone has an explanation why dried thyme seems to be so much stronger in that form than other herbs.
