Preheat oven to 400 degrees. Combine all spices in a small bowl.
Heat oil in a large, oven safe pot, over medium high heat. Add in onions and sauté for about 2 minutes.
Add in rice and 1/2 of spice mixture. Stir well. Pour in 1 cup of the chicken broth.
In a large bowl, toss the chicken with remaining spice mixture until all chicken is evenly coated.
Add chicken to pot. Add in the potatoes too. And then add in remaining cup of broth, or more if needed to make sure that all the rice and chicken are covered by liquid. Bring to a boil.
As soon as the pot begins to boil, cover and transfer to oven and cook at 400 for 30 minutes. Then, lower heat to 350, and cook for about another 1 1/2 - 2 hours. Squeeze lemon juice over the pot before serving.
Notes
The entire recipe makes 6 servings The serving size is about 2 drumsticks and 1/2 cup of rice and potatoes*The nutritional info was calculated WITHOUT the skin from the chicken. The chicken was cooked with the skin, but removed before eating.