3 pound chicken, cut into 1/8’s
2 medium red onions (about 1 pound), sliced
1 pound mushrooms, halved
4 sprigs fresh thyme
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided
2 teaspoons ground sumac
Put the onions, mushrooms and thyme in a large roasting pan, drizzle with the balsamic and 1 ½ tablespoons olive oil and stir to combine. Preheat the oven to 375 degrees.
Rub the chicken with the remaining olive oil. Sprinkle the sumac all over the chicken. Add salt and pepper to taste. Put the chicken skin side up in the pan, arranging the onions around them.
Roast, stirring the onions occasionally, until the skin is golden and an instant read thermometer reads 165 degrees at the deepest part of the chicken’s thighs, about 40 minutes. Remove the chicken from the pan and set aside on a cutting board. Stir the onions so that they pick up some of the juices and browned bits on the bottom of the pan. Taste and add a sprinkle of salt if needed.
To serve, spread the onions across the bottom of the serving platter and top with the chicken.