Cumin, Curry, Pepper, Garlic Powder, Rosemary, Parsley
Basil, Cinnamon, Cloves, Thyme, Chili Powder, Paprika
Nutmeg, Celery Salt, Oregano, Peppermill
If you like Indian food, I'd add cardamon, coriander, mustard powder, and tumeric. If you like spicy food, get some cayenne pepper and hot pepper flakes. Bay leaves definitely - they add a subtle but important tastes to many stews and soups. Dried ginger - I use both dried and fresh, as they are very different from a cooking perspective (baking almost always uses dried, for example). Dill is nice too - fresh is lovely, but dried works quite well for a lot of things. If like Chinese food, some Chinese five spice powder comes in handy.
There are some spices where I use both whole and ground, whole mustard seed and cumin seed in particular (good in flavoured rice, for example). I use whole caraway for cabbage dishes. I also use celery seed - a little goes a long way, though.
Three dried herbs I never buy are parsley, chives and cilantro - I find that when dried they have very little flavour and mainly add colour. I use them fresh, or not at all (and parsley is hard to come by for me). I prefer granulated garlic to the fine powder - I find it has a nicer flavour.
For baked chicken, one of my stand bys is to sprinkle it with cumin, paprika, salt and pepper before baking.
