1 tablespoon thyme leaves
1 garlic clove, peeled, minced
4 chicken breasts, bone-line, skin-on
2 lemons, 1 large lemon, thinly sliced the other reserved for juicing
2 tablespoons canola oil
2 teaspoons S’riachi sauce
Preheat oven to 350 degrees.
Mash together thyme, garlic and a pinch of kosher salt (make it into a paste).
Squeeze some of the lemon over the chicken. Pull the skin away from the breast meat and rub the garlic, thyme mixture on top of the breast meat. Keep the skin intact. Drizzle the skin with oil and brush with a little S’riachi sauce on each breast (it’s spicy so just use a little). Sprinkle with kosher salt and pepper.
In a large roasting pan, line the bottom with the lemon slices. Place the chicken, skin side up on top of the lemon slices. Roast in the oven for 35 minutes. Raise the oven temperature to 450 degrees and continue roasting until the skin is crisp and browned.
Serve with the lemon slices.