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

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

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