Preheat oven to 180°C.Mix the lemon juice, sumac, garlic, olive oil and salt together.Place the marinade and chicken pieces in a large freezer bag and mix/shake until the chicken is completely covered with the marinade.Place the lemon slices in a baking dish and top with a few sprigs of thyme.Lay the chicken skin side up over the lemon and thyme.Roast for about 50 minutes until chicken is cooked through and the juice runs clear when you pierce a thigh. To increase the crispiness of the skin place under the gill for a few minutes while keeping a close watchTo serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigs.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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