Preheat oven to 400°. Slice 4 of the lemons around ¼ inch thick and place the slices around the bottom of a baking dish (it should be just large enough to fit all the chicken without overlapping). Slice the lemongrass in half then cut down the centre and loosen some of the inner layers. Spread it around on top of the lemons, along with the sprigs of thyme. Place the chicken on top and then place the onion wedges around and in-between the chicken. Mix the olive oil and sumac then brush it evenly over the chicken. Slice the last two lemons more thinly, around ⅛ of an inch thick and lay the slices over the chicken then lightly sprinkle the salt over it all. Bake for 35-40 minutes, depending on the size of the chicken breasts. To be safe make a small cut in the largest breast in the middle to make sure there is no pink left or use a thermometer and make sure it is at least 165°.
Recipe by Love from the Land at https://www.lovefromtheland.com/meyer-lemon-chicken/