Ras el Hanout Chicken with Chickpeas and Potatoes
Serves 4 to 8

Ingredients

8 bone-in, skin-on chicken thighs (about 3 1/4 pounds)
2 tablespoons ras el hanout
Fine sea salt and black pepper
3 small Yukon Gold potatoes, cut into 1-inch wedges
1 (15-ounce) can chickpeas, rinsed
3 medium Roma tomatoes, halved lengthwise
4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
1 head garlic, top 1/2 inch removed
3/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 cup roughly chopped fresh cilantro

Instructions

Heat oven to 375.

On a 13x18-inch sheet pan, season chicken with ras el hanout, 2 teaspoons salt, and pepper. Let sit 10 minutes.

Toss potatoes, chickpeas, tomatoes, peppers, garlic, oil, and 1 tablespoon vinegar together. Spread evenly on the pan and set chicken on top, skin-side up.

Bake 30 minutes, shake the pan, then bake another 35 minutes until chicken is browned and tender.

Squeeze garlic cloves out of the skins. Crush the cloves and tomatoes with a fork and mix loosely into the sauce. Stir in cilantro and drizzle with the remaining 1 tablespoon vinegar before serving.