For this recipe, you will need a large, deep pan with a handle, which can accommodate the chicken. Sauté the chicken pieces - to browning, on not too high heat. Put them on a tray.
Meanwhile, prepare the coarsely chopped carrots, leeks and parsnips. Cut the onion in slices. After removing the chicken pieces, put them in the pan until softened but without tanning any more. In a separate pot, heat enough water, so that you can pour it over the chicken.
Drain the oil from the pan with the vegetables, return the chicken to them and add the spices, excluding the parsley and pour hot water over them. Now is the time to add a little salt and perhaps some black pepper. Add the potatoes - cut into circles, sprinkle them on top of the chicken.
Cover the dish and put it in the oven at 338°F (170 °C) for half an hour until the chicken and vegetables become tender. Turn up the oven to 392°F (200 °C) and remove the lid for about 30 minutes - it should be enough for the potatoes to become golden brown.
Carefully pour off the oil from the sauce and sprinkle with parsley.