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1
Cut the backbone out of the chicken with kitchen shears and discard the bone.
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2
Using the palm of your hand, press down on the chicken to flatten it.
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3
Season both sides generously with salt and pepper.
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4
Combine the sumac and 2 tablespoons of the olive oil in a small bowl and rub the mixture all over both sides of the chicken.
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5
Transfer the chicken to a large plate or dish and refrigerate it uncovered for about 8 hours.
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6
(If you havent planned ahead, just leave the seasoned chicken on the counter while you prepare the onions and bread.)
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7
Heat the oven to 375 degrees F and arrange a rack in the middle.
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8
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
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9
Add the onions, season with salt, and cook, stirring often, until softened and just beginning to turn golden brown around the edges, about 9 minutes.
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10
Add the garlic and parsley, stir to combine, and cook until fragrant, about 30 seconds.
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11
Transfer the mixture to a large bowl, add the bread, and toss to evenly combine; set aside.
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12
Coat a baking dish with olive oil (make sure the dish is large enough to hold the bread in a single layer).
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13
Scrape in the bread mixture and arrange it evenly; reserve the bowl (no need to wash it).
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14
Set the chicken on top of the bread and roast until a meat thermometer inserted into the thigh reads 165 degrees F and the juices run clear, about 1 hour.
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15
Set the chicken on a cutting board and let it rest for 10 minutes.
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16
Meanwhile, place the cucumbers and tomatoes in a medium bowl and season with a pinch of salt; set aside.
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17
Scrape the bread into the reserved bowl and let it cool for about 10 minutes.
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18
Add the cucumbers, tomato, and measured lemon juice to the bread and toss to combine.
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19
Season with salt and pepper and add more lemon juice if desired.
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20
Pile the salad onto a platter.
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21
Cut the chicken into quarters and arrange it around the salad.
