Nutrition per serving may change if servings are adjusted.
2 tablespoons light brown sugar
2 teaspoons ground coffee
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
½ teaspoon cayenne pepper
6 large bone-in chicken thighs (about 3 pounds)
1 small shallot, thinly sliced
2 tablespoons sherry vinegar or red-wine vinegar
2 cups pomegranate seeds
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
Position a rack in lower third of oven; preheat to 450°F.
Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 20 to 25 minutes.
Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Add pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.