At a glance
This quick weeknight roast comes together in about an hour, with just 20 minutes of prep to get fragrant mushrooms and chicken ready for the oven. The main thing to watch is flipping the chicken halfway through cooking and uncovering it at the end so the skin gets beautifully golden and crispy.
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Prepare the ingredients
Cut the mushrooms into larger pieces and the onion into a rough dice. Put both into a roasting dish 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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Prepare the chicken
Season the chicken pieces all over with salt and caraway seeds. Arrange them in the roasting dish on top of the mushrooms and onion. Pour in 100 ml of water and dot the chicken with a few knobs of butter. Cover with a lid.
For this step
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Roast the chicken
Roast in an oven preheated to 200°C. For the first 20 minutes, roast the chicken skin-side down (the nicer side facing down). Then turn it over and roast for another 10 minutes, covered. For the last 10 minutes, uncover the chicken. Baste it occasionally with the pan juices, adding a splash of water if needed.
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