Peel the sweet potatoes, butternut squash and carrots and cut into pieces.
Peel the onions and cut into thin slices.
Put the vegetables and onions in a tin coated with oil.
Put the cinnamon stick in between and sprinkle allspice over it.
Spread the grated garlic, ginger and orange peel on top.
Season the chicken pieces with salt, pepper and paprika and place them on top with the skin side up.
Mix the chicken stock and orange juice and pour over.
Bake in the preheated oven at 175 ° for about 50 - 60 minutes until the meat is nice and brown and cooked through.
Remove and sprinkle with chopped parsley and serve.