Ingredients

• 2 tablespoons plus 1 teaspoon grapeseed oil
• 2 large sweet potatoes, halved lengthwise, each half quartered into 4 wedges
• 8 scallions, ends trimmed but whole
• 3 teaspoons kosher salt
• 1 tablespoon light brown sugar
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne (optional)
• 8 chicken pieces (drumsticks and thighs, separated)
• Flaky sea salt

Instructions

1. Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil.
2. In a large bowl, combine the sweet potatoes and scallions. Drizzle with 1 tablespoon of the oil, and sprinkle with 1 teaspoon of the salt. Toss to combine, then turn the mixture out onto the baking sheet, leaving room on one side for the chicken.
3. In the same bowl, combine the brown sugar, allspice, cinnamon, thyme, cumin, ginger, paprika, garlic powder, nutmeg, cayenne (if using), and the remaining 1 tablespoon oil and 2 teaspoons salt. Stir to combine, then add the chicken and toss to coat well.
4. Arrange the chicken skin side up on the baking sheet with the veggies. Roast for 20 minutes. Reduce the oven temperature to 375°F and continue to roast about 20 minutes longer, until the thickest part of a chicken thigh reads 160°F on an instant-read thermometer and the sweet potatoes are tender.
5. Transfer everything to a platter for serving. Sprinkle with flaky sea salt and serve.