Preheat oven to 425°. Combine oil, sumac, garlic, thyme, coriander, curry powder and Aleppo pepper and let sit for a few minutes. Thinly slice one lemon and lay the slices down onto a parchment lined baking sheet.

Set the chicken on top of the lemon slices and brush thoroughly with the oil mixture. Sprinkle with salt and roast in the oven for 30-45 minutes until it reaches an internal temperature of 165° for white meat and 185° for dark meat.

Let rest 10 minutes before carving. Serve with lemon slices and top with a few sprigs of fresh thyme.