Step 1

In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.

Step 2

Pat chicken dry. Cut 2 small slits in the skin of each thigh to allow the marinade to fully penetrate. Rub each piece of chicken, coating all sides well with the sumac marinade. Cover and let marinade in the fridge 1-3 hours. Let chicken rest at room temp for 1/2 hour before baking.

Step 3

Heat the oven to 425F degrees.

Step 4

spread lemon slices on the bottom of the baking pan. Add a few springs of thyme over the lemon slices. and place the chicken pieces, skin side up, over the sliced lemons and thyme.

Step 5

In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck in the potato slices and onion in between the chicken.

Step 6

Place in the middle of a hot oven and roast for 25 minutes, rotate the pan, and bake 20 minutes more, until chicken is cooked through, reaching 170F in the thigh, and skin is brown.  To increase crispiness, broil for a few minutes under careful watch so as not to burn.

Step 7

spoon a little of the sauce from the pan, over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).