• Prepare and cook the chicken
• Pat the chicken dry and rub with a little salt and pepper.
• Prepare two foil wraps for each breast. Drizzle a little oil in each, add the slices of one lemon in each pouch, add a few sprigs of fresh thyme and loosely wrap each breast in a foil “tent”.
  
• Transfer the chicken to the oven and let it bake until it registers 165°F on an instant-read thermometer or the juices run clear. Start checking after 15 minutes; total cooking time is usually 15 to 20 minutes. Remember, the chicken will keep cooking while standing.

Make the Tahini Sauce

• While the chicken is poaching, in a small bowl mix 2 tablespoons of tahini paste with the juice of one lemon. It will start to thicken. Gradually add 1-2 tablespoons water till you have the consistency of thick honey.
• Mix in the crushed garlic and the tablespoon of thyme leaves and salt to taste.

Char the lemons

• Once the chicken is cooked, preheat a frying pan on moderate heat. Open up the pouches, remove the lemon slices and char them for a couple of minutes each side.

Plate the Chicken 

• Pour a generous amount of tahini sauce over the whole breast keeping any extra sauce in a bowl and garnish with the charred lemons.
• Serve with Egyptian rice or your choice of vegetable.