Preheat the oven to 200°C. Rinse the chicken and pat dry. Rub the chicken with a mixture of the lemon juice, salt and pepper and leave to marinate in the fridge
for 30 minutes if you can. Roast the chicken breast-side down for the first 30 minutes and then turn it over and roast for 20 minutes per 500g.
Melt the butter in a non-stick frying pan over medium heat and sauté the pine nuts until golden. Drain on paper towel and set aside. Turn on the grill, split the pita breads open into rounds, toast until crisp and cut into wedges.
Mix the yoghurt with the garlic and tahini and season to taste with salt. Mix with a little milk to thin out if you like. Remove the chicken from the oven,
place it on a wooden board, cover with foil and rest for a few minutes.
Wipe the non-stick frying pan clean and strain the chicken roasting juices into it. Add the chickpeas and bring to a simmer to heat chickpeas through, adding a little lemon juice towards the end.
Cut the chicken into pieces and arrange on a serving platter. Spoon the chickpeas and the juices around and over the chicken. Arrange pita wedges around the
edge of the plate and spoon over the yoghurt sauce. Sprinkle with sumac and pine nuts and serve.
Sumac:A Lebanese spice that has a tart, slightly sweet flavour and is made from the reddish-purple berries of the sumac tree. It?s often used instead of lemon juice.