In a large bowl mix together all the ingredients under the marination list.
I used 1/4 chickens as its nice to serve as individual pieces to the guests and it looks pretty when stacked up on a plate (not that's really important haha)... You can also use 1/2 chickens, chicken drumsticks or thighs. Leave the skin on and make sure the meat has bones in it.
Place the chicken in the marinade and coat it well with the delicious marinade. I placed it in the fridge to marinate for a couple of hours. You can leave it over night and cook it the next day.
When you are ready, preheat the oven to 200C
Place the chicken along with all the marinade, onion and lemon pieces in a baking pan and bake until the chicken is cooked through. The skin was crispy and brown and when I pierced through to check the flesh was white. So about 30-40mins for my 1/4 chicken pieces.
In the mean time toast the almond and pine nuts and set aside. Also cut up the parsley leaves.
When the chicken is cooked through, transfer the chicken along with the cooked lemon and onion pieces onto a serving tray.
To garnish: I sprinkled the left over za'atar and sumac, the toasted pinenuts and almonds and the freshly chopped parsley.
Add a fresh salad and some pita and you have an amazing dinner :)
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