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1
Combine all the brine ingredients in a large pot and stir until the salt and sugar have dissolved. Put the chicken in the pot and top with a plate, if necessary, to keep the chicken submerged. Refrigerate for at least 6 hours or overnight.
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2
Heat the oven to 450u00b0F and remove the chicken from the refrigerator.
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3
Peel and trim the onions, keeping as much of the root end intact as possible. Cut into 1-inch wedges, cutting through the root end so the layers stay connected. Put the onions and thyme in a large roasting pan, drizzle with the balsamic, and stir to combine.
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4
Remove the chicken from the brine, dry off with paper towels, and rub with the olive oil. Sprinkle the sumac all over the chicken. Put the chicken halves skin side up in the pan, arranging the onions around them.
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5
Roast, stirring the onions occasionally, until the skin is golden and an instant-read thermometer reads 165u00b0F 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.
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6
To serve, spread the onions across the bottom of a serving platter and top with the chicken.
