Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

This meal-in-one is our adaptation of a recipe in “The Palestinian Table” by Reem Kassis, which she prepared for us on a recent trip to Galilee. In lieu of seasoning the chicken and potatoes with the Kassis family’s nine-spice blend, we make a simpler mixture from a few select ground spices. And to make a simple but flavorful sauce, we roast a handful of garlic cloves with the chicken and potatoes, then mash the softened cloves directly on the pan before deglazing with water. Dark, syrupy pomegranate molasses has a fruity, floral, tart-sweet taste that complements the fragrant spices and as well as the caramelization that results from roasting. Look for it in the international aisle of the supermarket or in Middle Eastern grocery stores. If not available, substitute with 1 teaspoon each lemon juice and honey in the seasoning mixture and serve with lemon wedges.