Preheat oven to 425 degrees and spray a roasting pan with cooking spray.
Trim the chicken and place in a large bowl. Combine olive oil, lemon juice, garlic, and spices in a small bowl. Drizzle the olive oil/lemon mixture over the chicken, and stir to coat.
Let the chicken sit and marinate while you scrub and chop the sweet potatoes, slice the onion, chop the kale (if not using pre-chopped), and mince the garlic.
Place the chicken skin-side up in the prepared roasting pan.
Add the chopped sweet potato, kale, and onion to the same bowl you used for your chicken. Combine olive oil, lemon juice, and spices in the same bowl you used for the chicken marinade, drizzle over the veggies, and toss to coat.
Arrange the veggies around the chicken in the roasting pan. (It will be super-full, but kale cooks down super-fast, so never fear.)
Roast at 425 degrees for 50-60 minutes, or until chicken is cooked through to 165 degrees, stirring the veggies every 20 minutes and arranging them back around the chicken.
Let chicken sit for 10 minutes before serving. Cut the chicken off of the bone and slice it, in order to get a good six servings, then spoon pan juices over the chicken and serve it with the veggies.
Note: I didn’t peel the sweet potatoes because I prefer them skin-on; if you don’t, peel away.
Greek Chicken with Sweet Potatoes and Kale from Mashup Mom: https://www.mashupmom.com/greek-chicken-with-sweet-potatoes-kale/