Black Pepper-Cumin Chicken and Onion Traybake

Ingredients

• ¼ cup extra-virgin olive oil, plus more to serve
• 2 tablespoons ground sumac, plus more to serve
• 2 teaspoons ground cumin
• ¾ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• Kosher salt and ground black pepper
• 2 pounds boneless, skinless chicken thighs, patted dry
• 3 medium red onions, halved and sliced about ½ inch thick
• ¼ cup pine nuts or slivered almonds, toasted
• Chopped fresh flat-leaf parsley, to serve
• Warmed flatbread, to serve
• Lemon wedges, to serve

Instructions

1. Heat broiler with a rack 6 inches from the element.
2. Mix oil, sumac, cumin, allspice, cinnamon, salt, and pepper; coat chicken and onions.
3. Arrange onions under chicken on a rimmed baking sheet and broil, flipping chicken halfway, until browned and cooked through.
4. Transfer to a platter with pan juices; finish with nuts, parsley, sumac, and oil, and serve with flatbread and lemon wedges.