3 to 4 chicken thighs
1 teaspoon cinnamon
2 tablespoons sumac
6 cloves garlic, smashed with skin on
3 Meyer lemons, sliced
5 small oranges, sliced
1/3 cup red wine vinegar
½ cup olive oil
A few sprigs thyme
Preheat to 475° with an oven-safe pan inside (cast iron french oven or deep fry pan).
In a big mixing bowl, mix the chicken with the cinnamon, sumac, garlic, citrus, olive oil, red wine vinegar, and some hefty pinches of salt and pepper. Let it marinate for at least 30 minutes—up to overnight, covered in the fridge.
When you’re ready to go, remove the hot pan from the preheated oven very carefully and—equally carefully—pour the chicken and marinade into the pan, keeping the chicken on top of the fruit so it browns up nicely. Top with a few sprigs of thyme. Make sure the pan isn’t crowded!
Cook the chicken for about 35 minutes, until the skin has crisped up and its juices run clear.