1,2kgchicken quarter legs, or chicken tights, skin on (chilled and fully defrosted)
3teaspoonpaprika
1 ½teaspoonground caraway seeds
½teaspoonsalt
½teaspoonground black pepper
To thicken the gravy (optional)
1tablespoonplain (all-purpose) flour
50mlwater
Instructions
Boil about 500ml of water in a kettle. Preheat the oven to 190C/fan 170C.
Mix all seasonings in a small bowl. This is to prevent any contact with the chicken and other surfaces that you touch with your hands when seasoning it.
Prepare the chicken: Clean the skin by removing any remaining feathers.
Place the chicken legs in a deep ovenproof dish (preferably with a lid, or use aluminum foil as a cover later), upside down. Rub some of the seasonings into the bottom parts. Turn the chicken legs around and rub the spices onto the skin, so it's fully coated with the paprika and caraway seed mix.
Wash your hands and then pour some of the boiling water between the portions of the chicken, about 0,7 cm high.
Cover with a lid and put in the oven. Set your timer for 90mins.
After 90mins, take the whole dish out. Take the lid off and pour some of the juices over the chicken, using a big serving spoon (ovenproof). When all pieces of the chicken are covered, put it back in the oven, uncovered.
Repeat the last step about 2-3 times every 15mins.
Take out of the oven, leave to rest for about 10 minutes (covered) and serve with a side dish and salad of your choice.
Thicken the gravy (optional):
Using a large serving spoon, carefully transfer the gravy out of the roasting dish into a saucepan.
In a small glass or a mug, mix together plain flour and water and stir with a fork until you get a smooth, cream-like texture.
Set the saucepan with gravy on medium-high heat and bring to boil. Add the flour mix and keep stirring until the gravy is thick enough. Leave to simmer for 5 minutes and serve.
Notes
This roast chicken goes well with boiled potatoes, potato mash, rice, pasta salad, potato salad, or other vegetable salad.