Pomegranate and Sumac Chicken

For the marinade: ▢3 tablespoons pomegranate molasses ▢1 tablespoon store-bought or homemade tomato paste ▢1/2 teaspoon ground allspice ▢2 teaspoons pul biber (Aleppo pepper*) ▢1 teaspoon ground sumac ▢2 fat garlic cloves crushed ▢Kosher salt and freshly ground black pepper For the chicken: ▢8 large bone-in chicken thighs or a whole chicken (about 3 lbs | 1.4 kg) cut into 8 pieces ▢3 tablespoons olive oil Make the marinade In a large bowl, combine all the marinade ingredients with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Marinate the chicken Add the chicken to the marinade and, using your hands, massage the chicken until it is evenly coated, then cover and stash in the refrigerator to marinate for at least 3 hours and up to 24 hours. When you're ready to cook, take the chicken out of the refrigerator and let it come to room temperature (this will take about 20 minutes). Preheat the oven to 400°F (200°C). ☞TESTER TIP: Line your sheet pan with foil for easier clean up. Place the chicken skin side up on a rimmed baking sheet and drizzle with the olive oil. Roast until the juices from the chicken run clear when it is pierced at the thickest part, and the internal temperature is 165°F (74°C), 30 to 35 minutes.