Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Layer the onion, cabbage, jalapeño, and apples in a 9×13-inch (23×33-centimeter) pan or Dutch oven.

Season the chicken with salt, pepper, and paprika. Place it skin-side up over the vegetables.

Whisk oil, garlic, mustard, fennel seeds, cumin, chicken stock or water, balsamic vinegar, thyme, and the bay leaf in a bowl. Pour evenly over the

chicken and vegetables.

Bake covered for two hours.

Uncover, raise the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius), and roast for 20–30 minutes, until the skin is deeply golden and the juices have thickened. Start checking at 15–20 minutes.

Sprinkle with parsley or thyme, if desired, and serve.