Preheat the oven to 375° F.
In a medium mixing bowl, combine olive oil, salt, pepper, garlic, za'atar, and the juice from 1 lemon. Add chicken thighs and toss to coat the meat well.
- Heat an oven-safe cast iron pan on the stovetop to medium heat/high heat. Add the chicken thighs, and pour any additional marinade over the top. Let the chicken sear for 2 minutes on one side and then flip each thigh over. Cut the remaining lemons into thin slices, and place in and around the chicken.
- Place cast iron pan into the oven and roast for 25-35 minutes until chicken is done through.
- While the chicken is roasting, in a small frying pan, toast chopped almonds for about 3 minutes until starting to brown.
Serve chicken hot with flatbread, toasted almonds and parsley.