Season 4 small chicken thighs with kosher salt and freshly ground black pepper and set aside while preparing the remaining ingredients.
Preheat Oven to 400℉
Use pre-mixed spice or prepare Za'atar Spice Mix and liberally sprinkle the chicken with half of the spice and message to get all sides evenly coated with the spice mix. Slice 1 medium sweet onion into thin slices. Transfer sliced onion to a non-stick aluminum lined sheetpan. Drizzle with some of the 2 tbsp canola or vegetable oil and season with kosher salt and freshly ground black pepper and the remainder of the spice mixture. Toss to combine using kitchen tongs to make sure that all sides of the sliced onion is covered.
Add 2 cloves smashed garlic to the onion mixture and distribute the garlic evenly over the sliced onions.
Top the onion/garlic mixture with the seasoned chicken thighs.
Slice 1 whole lemon into rings and tuck the slices in between the onions.
Drizzle the chicken with the remaining oil and trasnfer to a preheated oven and set timer for 40 minutes. Remove chicken and sprinkle with 1/4 cup pine nuts over the chicken pieces and return to the oven.
Roast for another 5-10 minutes or until the chicken is done and the pinenuts have started to toast.
