It first starts with which meat you decide to use. Heavier (in regards to flavour), bolder meats need an intense herb to compete with and compliment the flavour.
The same can be said for red and white wine, the heavier the flavour of the meat the more bold you need your additional flavours. Beef is traditionally paired with Rosemary, Thyme, Tarragon, Marjoram.
A lighter flavored meat like fish is better paired with light herbs. The easiest way to figure out what meat will work with which herb is to breath in the flavour of the meat and preferred herb.
We are more sensitive with smell than we are taste, chances are if it smells good, it will taste good. Trial and error will bring you closer to your preference, but in the end that's all it is.
Lighter herbs for fish are, Dill, Chives, Parsley and Chervil. These herbs all can be paired with chicken also. In the end it all comes down to a balance of flavours, the balance is up to you.