Sheet-Pan Persian Lemon Chicken

Ingredients

• One 4-pound whole chicken, cut into 8 pieces (or 4 bone-in, skin-on chicken breasts, halved)
• 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)