Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )

2 tablespoons BD olive oil

2 1/2 teaspoons BD salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)

1–2 teaspoons cracked BD pepper

2 tablespoons BD Baharat spice

1 extra-large red onion, sliced into 1/2 inch wedges

4 garlic cloves, rough chopped

1 lemon, sliced thinly

1/4 cup BD almonds pine nuts

Instructions

Preheat oven to 400 F

Place the chicken in a bowl and toss with olive oil, salt, and Baharat spice mix. Add onion, garlic and sliced lemon and toss again

Spread out on a parchment-lined sheet-pan.

Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)

While the chicken is baking, warm and toast the almonds/pine nuts in a little butter or olive oil in a saute pan. Season with salt and pepper. Set aside.

Place the chicken on a platter, scattering with the onions and lemon slices. Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.