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Lemon Thyme Roast Chicken (Djej meshwi)

Subtly spiced roast chicken with lemon and thyme

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Easy, Oven, Roast
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Zaatar and Zaytoun

Ingredients

  • 2 baby chickens or 1 large
  • 1 lemon juiced
  • drizzle mild olive oil

Spices

  • ¼ teaspoon turmeric
  • ¼ teaspoon sumac
  • ½ teaspoon paprika
  • ½ teaspoon 7-spice
  • ½ teaspoon salt approx

Herbs

  • ¼ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • small handful fresh thyme

Other

  • 2 tablespoon butter
  • 1 lemon cut thick rounds

Instructions

  1. In a a large bowl, add the spices (paprika, turmeric, 7 spice), sumac, salt, lemon juice, dried oregano and thyme with a drizzle of mild olive oil.

  2. Wash the chicken, pat dry with a paper towel and add to the marinade, rubbing it in well especially under the skin. Leave to marinade in the fridge for at least 4 hours, ideally overnight

  3. When you are ready to roast the chicken, take it out of the fridge at least half an hour before to bring to room temperature. Preheat the oven to 175°C (345°F)

  4. Cut a lemon into thick rounds and place inside the chickens with a small handful of fresh thyme. Massage 2 tablespoons of butter under the skin

  5. Place the chicken on a rack on a roasting tin, and roast in the oven for 1 hour until golden.