Servings: 4

8 large skin-on, bone-in chicken thighs 8 large skin-on, bone-in chicken thighs
3 tbsp olive oil 3 tbsp olive oil
 
* For the marinade note: For the marinade
3 tbsp pomegranate molasses 3 tbsp pomegranate molasses
1 tbsp tomato paste 1 tbsp tomato paste
1/2 tsp ground allspice ½ tsp ground allspice
2 tsp Aleppo chili flakes 2 tsp Aleppo chili flakes
1 tsp sumac 1 tsp sumac
1/4 tsp ground cumin ¼ tsp ground cumin
2 garlic cloves, crushed or grated 2 garlic cloves, crushed or grated

Mix all marinade ingredients together, along with salt and pepper. Coat chicken. Refrigerate for at least 3 hours.
Take chicken out and let it come to room temperature, about 20 minutes.
Meanwhile, pre-heat oven to 400F.
Place chicken in a rimmed baking sheet, and drizzle with 3 tbsp olive oil.
Roast for about 35 minutes.