Directions
In a large bowl, combine the chicken, onion, vegetable oil, salt, pepper, oregano, sumac (if using), lemon and lime juice, honey, and parsley.
Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 3 hours, or up to 3 days.
Remove the chicken from the refrigerator 30–60 minutes before cooking.
Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a lightly greased wire rack on top.
Arrange the chicken skin-side up on the rack and spoon some of the marinade and onions over the top.
Roast for 30 minutes, then flip the chicken, spoon over the remaining marinade, and continue roasting for 15–30 minutes, or until the chicken is golden brown and fully cooked.
Serve hot with your favorite side dishes.
