Marinade cut-up chickens in the above mixture from cumin to salt/pepper, for 1/2 hour to 48 hours. Preheat oven to 375 degrees. Coat a large baking dish with 3 T. olive oil and arrange drained chicken in the dish. Bake for 20 minutes. Add chicken stock, 3 T. minced garlic, lemon juice, and white wine. Bake another 20 minutes.
Gently mix tomatoes, carrots, red onions, celery, fennel, mushrooms, and Italian parsley. Season with salt & pepper and arrange on top of chicken. Cover with foil and bake for 1 hour, basting occasionally. Remove chicken from dish and remove bones. Return meat and stir. Bake a final 20 minutes. Serve with thick slices of Tuscan bread.