Preheat oven to 425˚. In a small bowl, combine black pepper, salt, paprikas, cinnamon, and cayenne; mix well. Stir in garlic and olive oil to make a paste. Arrange chicken, bone side down, in a 9×12-inch baking dish, and rub paste evenly into tops. Scatter onion and carrots between chicken pieces. Pour in broth as needed to reach a depth of ½ inch. Place on middle oven rack and roast for 20–25 minutes, until chicken begins to turn golden.