Roast chicken with lemon and thyme is a foolproof recipe that every home-cook should seek to perfect over their lifetime.
I’ve used two baby chickens as I love their flavour, you can also do this recipe with one large chicken.
Thyme is a beautiful herb and I’ve used both fresh thyme and dried thyme too, which has a more intense flavour and will give another dimension.
I’ve also used lemon juice in the marinade and lemon slices to go inside the chicken almost as an aromatic.
If you are a chicken lover then why not try my famous zaatar chicken recipe or my easy grilled chicken marinade.
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You might think this is one of my extra long and complicated recipes but actually it falls under the ‘easy’ category as you only have to marinade the chicken and let it slow cook in the oven.
The marinade consists mainly of 7 spice, turmeric, paprika, dried thyme and oregano and a little sumac.
I also add some butter to go under the skin so it will roast gently and not burn on the outside.
You have to use your hands to rub the marinade in and get it under the skin, and ideally let it marinade overnight in the fridge.
If not aim for at least four hours to allow the flavour to be absorbed sufficiently.
Variations
Chicken marinades are flexible things and can handle many variations. You could try this same recipe using:
- Chilli – add ½ teaspoon of harissa or shatta (red chilli paste) to the marinade
- Garlic– add a handful of garlic cloves and ¼ teaspoon garlic powder to the marinade
- Yoghurt – add around ½ cup of plain or greek yoghurt to the marinade to make it creamier
📖 Recipe
Lemon Thyme Roast Chicken (Djej meshwi)
Subtly spiced roast chicken with lemon and thyme
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
-
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.
-
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
-
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)
-
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
-
Place the chicken on a rack on a roasting tin, and roast in the oven for 1 hour until golden.
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Pairing
These are my favourite dishes to serve after a delicious main: