Recipe from “Nothing Fancy” by Alison Roman who writes, “This one-pot oven-cooked chicken is a true treasure. It’s sweet and tangy and a little spicy, and just downright special. It’s got the kind of bold flavors you wouldn’t expect from such few ingredients, which I guess is part of what makes it remarkable. But it’s also a rather flexible dish, able to be made with a whole chicken or chicken parts (bone-in, skin-on thighs, if you please) for a more weeknight-friendly vibe. But what makes it really special is how it’s cooked: first seared, breast side up, letting the legs…