Sumac Chicken and Onion (Sheet Pan Dinner)

The Stuff:

• 3 boneless skinless thighs
• 3 onions white or red, both work well
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Never Not Eating Sumac S&P
• ½ teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• Parsley and lemon for garnish

The Method:

1. Pre-heat the oven to 400F
2. In a bowl, mix together all the spices until they're well combined. Remove about 1 tablespoon of the spice mixture for the onions, and use the rest of the chicken
3. Ensure you use room temperature chicken (take it out of the fridge 30 minutes before cooking)
4. Marinate the chicken with spice mixture, using your hands to evenly coat all the pieces. If you have time, you can pre-marinate for 1-2 hours in the fridge, but it's fine if you don't 
5. Thinly slice the onion into rings (or half rings is also fine) and toss in the spice mixture
6. On a sheet pan, lay the onions in one layer, then drizzle with the olive oil
7. Add the chicken on top of the onions, adding a few pieces of onion on top of each piece of chicken as well
8. Bake in the oven for roughly 30-35 minutes, until juice runs clear and chicken is white on the inside (you can test a piece)
9. Broil for 5 minutes if you want to slightly brown/crisp the chicken
10. Garnish with parsley and lemon wedges. Serve with bread or a side of rice and enjoy