- 2 tablespoons (5 g) chopped fresh thyme leaves
- 2 tablespoons (16 g) sesame seeds, toasted
- 2 teaspoons (5 g) ground sumac
- ½ teaspoon sea salt, plus more to sprinkle on lemons
- 2 lemons, quartered
- 1 whole chicken (2 to 3 pounds [900 g to 1.3 kg])
- Olive oil
- Preheat oven to 350°F (180°C, or gas mark 4). Combine the thyme, sesame seeds, sumac, and ½ teaspoon salt. Sprinkle lemons with salt and stuff inside the chicken cavity. Cover chicken with the spice blend and place in a roasting pan. Drizzle with olive oil.
- Bake uncovered for 50 to 60 minutes or until the skin is crispy and the leg meat is no longer pink when cut into (about 160°F [70°F] internal temperature). Serve immediately.