Moroccan Lemon Chicken With Oven-Fried Sweet Potatoes

Place 1 oven rack on lowest rungs. Position second rack on rungs just above it. Heat oven to 375 °F. Have ready a roasting pan with a rack, and lightly coat 2 rimmed baking sheets with nonstick spray. Mix Spice Blend ingredients in a large bowl. Loosen chicken skin from meat on thighs and breast. Rub 1 ⁄4 the spice blend under the skin, then slip in 6 lemon slices to cover spices. Put rest of lemon in body cavity. Skewer skin closed. Sprinkle another 1 ⁄4 of the spice blend all over the chicken. Place on pan rack; coat chicken with nonstick spray. Roast 1 hour on the higher oven rack. Meanwhile cut each potato lengthwise in 8 wedges. Add to bowl with spices; toss to coat. Spread on baking sheets; coat with nonstick spray. After chicken roasts 50 minutes, place baking sheets side by side on lower rack. Bake 10 minutes or until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers at least 170 °F. Turn potatoes over. Remove chicken from oven; cover loosely with foil. Place potatoes on higher rack. While chicken stands, bake potatoes about 10 minutes more until tender and browned. Carve chicken; serve potatoes with Sauce.