2 tablespoons chopped Italian parsley or 8 sprigs fresh thyme
PREHEAT OVEN to 350°F (180°C). Preheat oven to 350°F. Heat the oil in a large frying pan over medium high heat. When hot, add the chicken in batches, and brown the chicken on both sides, for about 4 to 5 minutes per side, or until golden. Once browned, transfer to a large baking pan.
Reduce the heat to medium and add the onions to the pan and cook for 2 minutes, scraping the pan to loosen any chicken pieces stuck to the pan. Add the garlic and cook for another minute or until it starts to brown. Add the wine and turn the heat back to medium-high. Cook for 5 minutes to reduce slightly, stirring often. Add the lemon zest, salt and pepper and cook for another minute.
Pour the sauce over the chicken. Sprinkle the chicken pieces with the za’atar, sumac and Aleppo or black pepper. Either sprinkle the parsley on top or tuck the thyme sprigs around the chicken. Cover tightly with foil and bake in the oven for 1 hour. Remove the foil and bake uncovered for another 5 minutes to brown.