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1
Season the chicken with salt and pepper on both sides.
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2
Make a paste with the sumac and 2 tablespoons of olive oil, and rub the paste into both sides of the chicken. Refrigerate the chicken for about 8 hours or overnight.
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3
Put the onions and the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Saute the onions, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Season with salt.
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4
Add the garlic and parsley, and cook until fragrant, about 30 seconds.
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5
Scrape the onions into a large mixing bowl and add the cubed bread. Toss.
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6
Oil a pan large enough to hold the bread in a single layer. Scrape in the bread and onions, and spread them out.
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7
Set the chicken on top of the bread and roast in an oven at 190u00b0C for 1 hour.
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8
When done, place the chicken on a cutting board and let it rest for 10 minutes.
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9
Transfer the bread and onions from the pan into a big salad bowl and let it cool for about 5 minutes. Add the cucumbers and tomato, squeeze in the lemon juice, and toss. Season with salt and pepper if necessary, add more lemon juice if you want.
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10
Cut the chicken into quarters and serve with bread salad.
