At a glance
You're arranging chicken pieces and carrot batons in a roasting pan, then letting the oven do most of the work for about an hour while you relax or enjoy the garden. The main thing to watch for is basting the chicken occasionally, then uncovering it at the end to get that golden, crispy skin.
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Prepare the carrots
Clean the carrots, peeling them if you like - it depends on how they look. Fresh carrots straight from the garden usually just need a rinse and a scrub with a brush. Cut them into batons and arrange them in the roasting pan.
For this step
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Season the chicken
Cut the chicken into pieces (or use ready-portioned chicken drumsticks). Rinse, pat dry, and season on all sides with salt, pepper and caraway seeds. Arrange the pieces on top of the carrots in the roasting pan.
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Roast in the pan
Place a piece of butter on each chicken piece. Cover with the lid of the roasting pan and roast in an oven preheated to 160°C. Timing depends on the size of your chicken pieces - ours took about 60 minutes. Every so often, lift the lid and baste the chicken with the pan juices.
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