GREEN TAHINI SAUCE:
- 2 cloves garlic, smashed
- 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- Kosher salt
CHICKEN AND ASSEMBLY:
- 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
- 2 medium red onions, thinly sliced
- 2 cloves garlic smashed
- 1 lemon, thinly sliced, seeds removed
- 1 tablespoon ground sumac
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 cup low-sodium chicken broth or water
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons za’atar
- 2 tablespoons unsalted butter
- 1/4 cup pine nuts
- 6 pieces lavash or other flatbread
GREEN TAHINI SAUCE
Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
CHICKEN AND ASSEMBLY
Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.