Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Pat the chicken thighs and drumsticks dry with paper towels. This will help the skin get crispy when cooked.

Mix together the salt, black pepper, sumac, smoked paprika, granulated garlic, and onion

powder in a bowl. Sprinkle the seasoning mixture all over the chicken pieces, making sure they’re evenly coated.

Place the seasoned chicken in a roasting pan. Arrange the lemon slices and garlic heads cut side down around the chicken pieces. Scatter the frozen pearl onions around as well.

In a small bowl, whisk together the Dijon mustard and white wine until well combined. Pour this

mixture over the chicken, ensuring that some of it gets under the skin of the chicken for maximum

flavor.

Cover the pan and place in the preheated oven. Bake for about one to one and a half hours, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). (The exact time might vary depending on the size of the chicken pieces.)

If you want a crispy skin, you can turn on the broiler for the last three to five minutes of cooking. Keep a close eye on the chicken to prevent burning. Once the chicken is fully cooked, remove the roasting pan or skillet from the oven. Carefully squeeze the roasted garlic cloves out of their skins, sprinkle parsley if desired, and serve over orzo.