Lemon And Thyme Roast Chicken With An Algerian Twist Recipes

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)

Steps:

• Pre-heat oven to 450°F.
• Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
• Mash the garlic with the salt, using a fork or a mortar and pestle.
• Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
• Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
• Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
• Roast the chicken breast side down for 15 minutes.
• Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
• Baste frequently, using additional water and olive oil as needed.
• If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
• The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
• Let rest before carving.
• Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
• Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.

LEMON AND THYME ROAST CHICKEN WITH AN ALGERIAN TWIST.

Steps:

• Preheat oven to 200c. Place chicken in roasting tin.
• Mix garlic, butter, salt and spices. Make a pocket between the skin and the flesh of the chicken and rub the butter mix between and on the skin.
• Squeeze the lemon juice on the skin and then stuff the chicken with the lemon quarters along with thyme.
• Season with plenty of salt and pepper and roast for 80 - 90mins.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)

Steps:

• Heat oven to 200C/180C fan/gas 6.
• In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
• Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
• Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
• When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
• Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
• Lift the chicken up, letting any juices dribble into the tin.
• Allow the chicken to a serving platter to rest for at least another 15 minutes.
• Optional- you can use the pan juices to make into a gravy if wished.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
• To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

LEMON & THYME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.