Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

UNTESTED RECIPE

Adapted from Milk Street

• ¼ cup extra-virgin olive oil
• 2 teaspoons pomegranate molasses, plus more to serve
• 1 tablespoon ground allspice
• 1 teaspoon ground coriander
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground cardamom
• Kosher salt and ground black pepper
• 3 pounds bone-in, skin-on chicken pieces
• 1½ pounds medium to large red potatoes (unpeeled), cut into 1½-inch wedges
• 8 medium garlic cloves, peeled
• Fresh flat-leaf parsley, to serve

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1. Place an oven rack in the middle position and heat to 450°F.
2. Place the garlic cloves in the center of a rimmed baking sheet.
3. In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt, and ¼ teaspoon pepper.
4. Add the chicken and potatoes; toss to coat.
5. Arrange the chicken parts, skin up, around the garlic (this prevents the garlic from scorching). Arrange the potatoes around the chicken.
6. Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches anywhere between 175-195, 30 to 40 minutes.
7. Transfer the chicken and potatoes to a serving dish, leaving the garlic on the baking sheet.
8. With a fork, mash the garlic until relatively smooth. Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up the browned bits. 
9. Taste the sauce and season with salt and pepper, then pour over the chicken and potatoes.
10. Drizzle with additional pomegranate molasses and sprinkle with parsley.