In a large bowl, marinade the Bone-In Chicken Thighs (6) overnight in the refrigerator in the Neutral Oil (1/4 cup), Yellow Onion (1), Garlic (5 clove), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Ground Turmeric (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Salt and Pepper (to taste).
Take the chicken out of the refrigerator.
Preheat oven to 425 degrees F (220 degrees C).
Add the Potato (1 pound), Fennel Bulb (2), and Chickpeas (1 can) to a sheet pan or baking dish. Top with the chicken with everything on it. Toss to coat. Make sure the chicken is sitting on top of the vegetables.
Cook for 45 minutes.
Tent and let rest 5-10 minutes. Enjoy!