Baked Chicken Veracruz

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (about 6)
• Kosher salt and freshly ground pepper
• 12 ounces medium red potatoes, very thinly sliced (2 cups)
• 3 tablespoons extra-virgin olive oil
• 1 can (14 ounces) fire-roasted diced tomatoes
• ⅛ teaspoon ground cinnamon
• 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
• 1 cup pitted and halved green olives, such as Castelvetrano
• 2 shallots, peeled and thinly sliced (¾ cup)

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