Za'atar Roast Chicken with Green Tahini Sauce
['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 zaatar", 2 tablespoons unsalted butter', '1/4 cup pine nuts', '6 pieces lavash or other flatbread', '"Zaatar and sumac are available at Middle Eastern markets and specialty foods stores', 'and online."']
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.
Do ahead: Sauce can be made 1 day ahead. Cover and chill.
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.
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.
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.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.
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