Wash the chicken well, then place it in a pot and cover with water. Bring to a boil and skim off any foam. Add all the whole spices, lemon piece, onion, and bay leaves.

Cook the chicken until it's half or slightly more than half done. We don't want it fully cooked.

Fry the potato rounds until half-cooked, then place them in a baking tray. Add the chicken pieces on top, sprinkle with salt and cinnamon. I only used cinnamon because I added all the spices while boiling the chicken to maintain a light color and great taste. Mix the crushed garlic and lemon juice well and distribute over the chicken and potatoes. Take 3 cups of the chicken broth and pour it over the chicken and potatoes, then bake until the chicken is browned.

If you prefer a dish with plenty of broth, serve it with white rice or rice with vermicelli. If you prefer it with light or no broth, serve with pickles or yogurt.

Enjoy!