• Preheat the oven to 400°F.

Preparing the Potatoes:

• Peel and cube the potatoes into large chunks; avoid cubing the potatoes too small. Preheat a Dutch oven or larger casserole pan (that’s safe for using on the stovetop) over medium-high heat.
• Add a drizzle of avocado oil, then add the potatoes, and season generously with salt and pepper. Fry the potatoes for about 12 to 14 minutes, just until the potatoes are lightly golden brown. They do not need to be fully cooked!
• Remove the potatoes from the pan into a separate bowl and set aside.

Making the Mushroom Gravy:

• Into the same pan, add the mushrooms. Fry the mushrooms over medium heat without additional oil/butter until all the moisture/juices have evaporated, about 5 minutes.
• Next, add in a tablespoon of butter and the diced onion. Sauté the mixture for 8 to 10 minutes, until the onion is translucent, and mushrooms are nicely browned.
• Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and fry for 1 minute.
• Sprinkle in the flour next, then stir until it’s completely incorporated into the mixture. Cook for another minute.
• Meanwhile, whisk together the sour cream and ketchup with ½ cup of chicken stock in a measuring cup or bowl. Make sure the mixture is smooth and clump-free.
• Combine with the remaining 2 cups of chicken stock and pour into the mushroom mixture.
• Return the fried potatoes to the pan and add the carrots. Use a spatula to mix everything together, then gently press the potatoes into an even layer in the pan.
• Remove the potatoes from heat and keep warm while preparing the chicken.

Seasoning the Chicken:

• Pat the chicken pieces dry with paper towels, then drizzle generously with avocado oil, rubbing the oil into the skin and meat.
• Season the chicken all over generously with sea salt, black pepper, ground coriander, and smoked paprika.
• Arrange the seasoned chicken over the potato and mushroom mixture.

Baking Instructions:

• Cover the casserole or Dutch oven with a lid and bake at 400°F for 45 minutes.
• Remove the lid from the pan, increase the oven temperature to 425°F and continue to bake for an additional 45 to 60 minutes, until the chicken skin is golden-brown and crispy.

Serving Suggestions:

• Once the chicken is done roasting, garnish the dish with fresh dill, parsley, and/or chives.
• For serving, use a large spoon to scoop the potatoes and mushroom gravy into serving bowls. Place the chicken over the potatoes and garnish with more fresh herbs before serving.
• For an authentic culinary experience, serve stewed chicken and potatoes with pickles and marinated, canned tomatoes on the side. Other pickled vegetables are also great.