Palestinian Roast Chicken with Sumac and Red Onions | Lindsay’s Recipes | Umami

Ingredients

• 2 1⁄4 lb. skin-on chicken legs, thighs and drumsticks separated
• 1⁄4 cup extra-virgin olive oil, divided, plus more for drizzling
• 1 tbsp. plus 1½ tsp. ground sumac, plus more for sprinkling
• 1⁄2 tsp. ground allspice
• 1⁄2 tsp. ground cumin
• 1⁄4 tsp. ground cinnamon
• 3 tbsp. fresh lemon juice
• 4 medium garlic cloves, coarsely crushed in a mortar and pestle (1 Tbsp.)
• 1 1⁄2 tsp. kosher salt, plus more as needed
• 1⁄4 tsp. freshly ground black pepper, plus more as needed
• 2 large red onions, halved then thinly sliced (2⅔ cups)
• 2 tbsp. pine nuts
• Naan or Arabic taboon bread, for serving
• 1⁄4 cup coarsely chopped flat-leaf parsley