Step 1

Preheat the oven 425ºF and dry chicken with paper towels. Season well on both sides with lots of salt and pepper and set aside, skin-side up, on a sheet pan.

Step 2

In a small bowl, whisk together olive oil, lemon juice, honey, cinnamon, chili or red pepper flakes, and ½ teaspoon salt. Remove two garlic cloves from the head and set aside. Arrange the vegetables, prunes, and remaining garlic on the pan with the chicken and drizzle the oil mixture over, tossing everything around to ensure it’s coated.

Step 3

Bake, tossing vegetables in the chicken fat halfway though, until vegetables are browned and chicken is cooked through (registers 165ºF on an instant-read thermometer), 35-45 minutes, depending on how large the thighs are. If the vegetables are done before the chicken, remove them to a plate and finish cooking chicken.

Step 4

Before serving, grate remaining cloves of garlic into a small bowl and mix with parsley. Season with salt and pepper. Sprinkle this mixture over the chicken and vegetables. Serve with more chili flakes, using the bread to mop up pan drippings and roasted garlic.