Start to finish: 45 minutes
1 1/4 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 (2-inch) strips lemon zest plus 3 tablespoons juice
5 garlic cloves, minced
4 pounds bone-in, skin-on chicken pieces, trimmed
Salt and pepper
1 tablespoon olive oil
1 large onion, halved and sliced
1/4 inch thick
1 3/4 cups chicken broth
1 tablespoon honey
2 carrots, peeled and cut crosswise
into 1/2-inch-thick rounds, very large pieces cut into half-moons
2 cups pitted Greek green olives, halved
2 tablespoons chopped fresh cilantro
Combine paprika, cumin, ginger, cayenne, coriander, and cinnamon in small bowl; set aside. Mince 1 lemon zest strip and combine with 1 teaspoon garlic; mince together until reduced to a fine paste and set aside.
Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 5 minutes. Using tongs, flip chicken and brown second side, about 4 minutes longer; transfer to a large plate. When cool enough to handle, discard skin. Pour off all but 1 tablespoon fat from pot.
Add onion and remaining 2 lemon zest strips to pot and cook, stirring occasionally, until onion slices have browned at edges but still retain their shape, 5 to 7 minutes (add 1 tablespoon water as needed if pot begins to scorch). Add remaining garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add reserved spice mixture and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping up any browned bits. Add drumsticks and thighs, reduce heat to medium, and simmer for 5 minutes.
Add carrots to the pot, then arrange breast pieces in a single layer on top of carrots. Cover, reduce heat to medium-low, and simmer until breast pieces register 160 F and drumsticks/thighs register 175 F, 10 to 15 minutes.
Transfer chicken to plate and tent with aluminum foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and stir in cilantro, lemon juice, and reserved garlic mixture. Season with salt and pepper to taste, and serve.
Nutrition information per serving: 877 calories; 536 calories from fat; 60 g fat (11 g saturated; 0 g trans fats); 251 mg cholesterol; 2118 mg sodium; 24 g carbohydrate; 3 g fiber; 7 g sugar; 58 g protein.