here you go
 
		2 tablespoons baharat spice blend **
	
	
		2 teaspoons ground sumac
	
	
		1 teaspoon ground cumin
	
	
		1 teaspoon ground coriander
	
	
		3 large preserved lemons, flesh scooped out and rinds torn up
	
	
		3 garlic cloves, crushed
	
	
		1 3/4 cups chicken stock
	
	
		3 tablespoons olive oil
	
	
		1 teaspoon sea salt
	
	
		A few grinds black pepper
	
	
		~3 lbs bone-in skin-on chicken 
	
	
		large red onion thinly sliced 
	
	
		green olives
	
	
		In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag several times 
	
	
		Preheat the oven to 400°F .
	
	
		Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions, add olives in between chicken pieces.  Roast until the chicken is golden brown and the juices run clear, ~50 minutes.
	
	
		** I have baharat from a spice shop, but here are a couple recipes for making your own: https://www.food.com/recipe/baharat-spice-blend-224763  https://jugglingthyme.com/baharat-spice-mix/