Ingredients

• 2 garlic cloves, smashed
• 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• Kosher salt
• 1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
• 2 medium red onions, thinly sliced
• 2 garlic cloves, smashed
• 1 lemon, thinly sliced, seeds removed
• 1 tablespoon sumac
• 1 1/2 teaspoons 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, freshly ground pepper
• 2 tablespoons za'atar
• 2 tablespoons unsalted butter
• 1/4 cup pine nuts
• 6 pieces lavash or other flatbread
• Za'atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Instructions

1. Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 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.
2. Do ahead: Sauce can be made 1 day ahead. Cover and chill.
3. 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.
4. 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.
5. 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.
6. Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
7. Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.