Prepare the chicken and vegetables

In a small bowl, mix together the seven spice, salt, sumac and garlic

Using your hands, rub the chicken generously, back and front and all over, with the spice mixture, then set aside

Next, toss the potatoes in the spice mixture and set aside

Heat a large cast-iron skillet (or oven safe skillet) over medium-high heat, add 1 tablespoon olive oil

Once the oil is hot, carefully place the chicken skin-side down in an even layer, and the potatoes

Cook the chicken for 2-3 minutes, until the skin is crispy, then remove and set aside

Cook the potatoes until crispy on the outside, about 2-3 minutes on each side

While the chicken and potatoes are being sautéed, toss together the carrots and onions with the spice mixture.

Remove the potatoes from the pan and add the carrots and onions, cooking for about 5 mins (or until slightly charred)

Turn the heat off

Using tongs or a spatula, arrange the vegetables in your large oven-safe skillet (or in an oven-safe baking dish), then nestle in the chicken, skin-side up.

Pour in 1/4 cup chicken stock

Cover with aluminum foil and bake in the bottom third of the oven for 25-30 minutes, until the carrots are tender and can be poked easy with a fork

Serve warm