Recipe for Chicken with sumac, zaatar, and lemon.

Cut the chicken into pieces: drumsticks and thighs, wings, breasts. Alternatively, cut the thighs in half by separating the thigh from the drumstick. Peel and slice the red onions. Peel and mince 2 cloves of garlic. Slice the lemon thinly.

Mix the chicken with the onions, garlic, olive oil, spices, lemon, broth or water, salt, and pepper in a bowl or a freezer bag (to ensure the marinade is well mixed from time to time, this is by far the best solution). Let it marinate for a few hours in the refrigerator or overnight.

Preheat the oven to 200°C (about 400°F). Transfer the chicken and its marinade to a roasting pan large enough to hold all the chicken pieces flat and well spaced apart, skin side up. Pour in all the contents of the marinade: onions, lemon, and broth. Sprinkle with zaatar and bake for 30 to 40 minutes, until the chicken is browned and just cooked through.

Toast the pine nuts in a non-stick pan during cooking and set aside on a plate lined with paper towels. Chop the leafed parsley.

Peel 2 more garlic cloves for the sauce, mix them with yogurt, and add a tablespoon of olive oil. Cut the pita bread in half and grill them. Keep them warm. Pita bread can be found at Greek delicatessens, but oval kebab bread is easily available at convenience stores.

To finish, arrange the hot chicken and its garnish on a plate, sprinkle them with chopped parsley and pine nuts, then drizzle with a splash of olive oil. You can add za'atar and sumac according to your taste. Serve this chicken with warm pita bread and garlic yogurt sauce. Accompany with Mediterranean grains or bulgur.