At a glance
First, mushrooms, onion and spices come together in the roasting pan, topped with seasoned chicken, butter and a little water. Everything roasts for about three-quarters of an hour, with the chicken turned partway through, then left uncovered at the end so the skin turns beautifully golden. Basting occasionally with the pan juices keeps the meat juicy and gives you a fragrant sauce with barely any extra effort.
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Chop and arrange in the roasting pan
Cut the mushrooms into larger chunks and the onion into a coarser dice. Place both in a roasting pan lightly greased with butter. Season with about 1/3 teaspoon of salt, then add caraway seeds, thyme and pepper.
For this step
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Add the chicken
Season the chicken pieces all over with salt and caraway seeds. Arrange them in the pan on top of the mushrooms and onion. Pour in 1 dcl of water and dot the chicken with a few knobs of butter. Cover with the lid.
For this step
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Roasting
Roast in an oven preheated to 200°C. For the first 20 minutes, roast the chicken skin-side down (the nicer-looking side facing down). Then turn it over and roast for another 10 minutes, covered. For the final 10 minutes, roast the chicken uncovered.
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