3 Yukon Gold potatoes, quartered
1 sweet potato, cut into 1-inch pieces
3 garlic cloves, peeled and smashed
1 onion, peeled and quartered
½ lemon
¼ cup extra-virgin olive oil
1 tablespoon sumac
½ teaspoon cumin seed or ground cumin
½ teaspoon dried thyme
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon salt
Freshly ground black pepper
2 cups baby spinach
½ cup plain whole-milk yogurt
½ cup pomegranate seeds
Pomegranate molasses, for drizzling (optional)
Preheat the oven to 400°F. On a baking sheet, place the chicken pieces or breasts, potatoes, sweet potatoes, garlic and onion. Squeeze the lemon over everything, then add the juiced lemon half, olive oil, sumac, cumin, thyme, cinnamon, cardamom and salt to the baking sheet. Season with pepper. Using clean hands, toss everything thoroughly and spread the mixture into a single layer, with the chicken skin side up. Roast until the chicken is cooked through, the skin is crispy and the potatoes are tender, 40 to 45 minutes, or when an instant-read thermometer registers 165°F on the chicken. Discard the lemon half. Top with the spinach, dollops of yogurt, pomegranate seeds and a drizzle of pomegranate molasses, if using.