Roasted Chicken with Thyroid-Supporting Rosemary and Thyme

This roasted chicken is a simple and flavorful way to get your daily dose of thyroid-supporting rosemary and thyme. The chicken is roasted in a mixture of olive oil, salt, pepper, rosemary, thyme, and lemon zest, which gives it a delicious golden-brown crust. The chicken is cooked to an internal temperature of 165°F (74°C), ensuring that it is cooked through but still juicy and tender.

I've always been a fan of roasted chicken, but it wasn't until I started experimenting with different herbs and spices that I realized how much flavor could be added to this classic dish. I've tried all sorts of combinations, but I always come back to rosemary and thyme. These two herbs have a wonderful affinity for chicken, and they impart a subtle yet complex flavor that is simply irresistible.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon avocado oil or extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 lemon, zested and juiced

Instructions

1. Preheat oven to 425°F (220°C).
2. Remove the chicken from the refrigerator and let it come to room temperature for 30 minutes.
3. In a small bowl, whisk together the oil, salt, pepper, rosemary, thyme, lemon zest, and lemon juice.
4. Rub the chicken inside and out with the marinade.
5. Place the chicken in a roasting pan and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving and serving.

Why It Works

• The combination of rosemary and thyme is a classic pairing that works well with chicken.
• The lemon zest adds a bright and citrusy flavor to the chicken.
• The chicken is roasted at a high temperature, which helps to create a golden-brown crust.
• The chicken is cooked to an internal temperature of 165°F (74°C), ensuring that it is cooked through but still juicy and tender.