Djedj Mechoui (algerian Poulet Roti/roast Chicken)

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 (3 -4 lb) roasting chickens
• 2 lemons, halved
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 1 tablespoon seasoning, mixed (she recommends a mixture of sumac, sesame, cumin, coriander and fennel seeds, ground)
• 1 1/2 tablespoons coarse salt
• coarse salt
• fresh ground pepper
• olive oil
• 3 -4 sprigs thyme

Recipe

• 1 pre-heat oven to 450°f.
• 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.
• 3 mash the garlic with the salt, using a fork or a mortar and pestle.
• 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.
• 5 squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
• 6 season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
• 7 roast the chicken breast side down for 15 minutes.
• 8 turn the chicken breast side up and reduce the oven temperature to 350 degrees.
• 9 baste frequently, using additional water and olive oil as needed.
• 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).
• 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.
• 12 let rest before carving.
• 13 strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
• 14 note: zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.