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1
Pre-heat oven to 450F.
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2
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.
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3
Mash the garlic with the salt, using a fork or a mortar and pestle.
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4
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.
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5
Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
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6
Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
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7
Roast the chicken breast side down for 15 minutes.
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8
Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
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9
Baste frequently, using additional water and olive oil as needed.
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10
If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
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11
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.
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12
Let rest before carving.
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13
Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
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14
Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
