Chicken, specifically pasture-raised chicken, is an excellent choice of hormone-balancing protein. It is also an excellent source of thyroid-supporting B vitamins (all B vitamins) and thyroid-supporting selenium; it is a good source of other minerals, including zinc, phosphorus, magnesium and iron.
Personally, I am not obsessed about cooking a “perfect” roast chicken with brown, crisped skin. To get that browned skin, you’ will need to brush on some fat, like butter or olive oil (I use coconut oil if I use any fat at all) and roast the chicken at a higher temperature: 400, 425 or 450 degrees. I do NOT roast meats above 350 degrees; cooking at higher heat can alter the nutrient content of a food. Also browning, charring and smoking foods can create some undesirable byproducts, like advanced glycation end products (AGE’s), linked with an increased cancer risk.
One 3-pound pasture-raised chicken
For the herb rub:
1 cup minced Chinese chives, a.k.a. garlic chives
3 plump cloves garlic
Juice of half lemon
1/4 c olive oil
1/2 teaspoon Celtic sea salt
Preheat oven to 350°F.
Place heavy weight oven-proof pan in the oven to “pre-warm”.
Prepare chicken: Remove giblets. Cut off any excess fat (usually in neck area). Rinse under filtered water.
Prepare the rub: Place rub ingredients in food processor, pulse until a creamy consistency. Transfer to small bowl or ramekin.
Season chicken with Celtic sea salt and pepper. Lift skin and loosen from flesh, being careful not to tear. Using a teaspoon, add rub underneat the skin and massage into chicken to spread evenly. Tie legs together with string. Take pre-heated pan out of oven and transfer chicken to it.
Drizzle lemon juice under the skin. Brush melted UNREFINED coconut oil onto skin (breast and legs) so that skin will brown.
Place on center rack in oven. Roast 1 hour & 15 minute to 30 minutes., or until the skin is browned and juices run clear when you slice between the thigh and leg.
Let rest. When cool enough to handle, slice chicken, and transfer pieces to a serving platter.