Roasted Chicken and Vegetables with Caraway

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Somebody hold me…  Because in nine days, it’s time to say goodbye to The Office.  Forever.  I don’t know if I’m ready yet.

(And the lines between TV talk and food talk blur once again…  Bear with me?  If you want?)

Roast Chicken and Vegetables with Caraway #recipe

Critics say the U.S. version of the show overstayed its welcome, to which I respond: duh, and it’s all because of unsophisticated ding dongs like me, who kept watching no matter what.  Sorry, serious legitimate critics and Comic Book Guys (and Ladies) of the world.

What can I say?  I’m loyal.  And I, for one, am glad the show stuck around as long as it did, despite the peaks and valleys.  Here’s why:

1.  Its success practically spawned Parks and Recreation, which we can all agree is literally amazing, sharp television, no?
2.  It exposed the world to the girly genius of Mindy Kaling.
3.  The Office at its worst was still a thousand times better than Two and a Half Broke Whitneys or whatever.
4.  If it took that long to take Pam and Jim from nauseatingly perfect to real-life perfect, I’m okay with that.
5.  Finally, if we had to tolerate a weak season (or a few) to get an epic a capella showdown involving Stephen Colbert (can’t find a clip to link, so sad), I’m game. 

In short, I think this is a good time to give our insides a big old hug with springtime comfort food.  That’s not as weird as it sounds…  I don’t think.

Honestly, I just wanted to roast radishes and I’ve had a beautiful roasted chicken leg pinned since, oh, forever ago.  Sweet carrots and parsnips seemed fitting.  Caraway is something I grew up with–you may not have, as these things are different for everyone.  Feel free to skip it, or substitute it with whatever feels like home.  Thyme?  Rosemary?  Herbes de Provence?  (In the latter case, you = fancy.)

If you’ve never roasted radishes before, I’d suggest you try it.  I love their sharp, spicy, bright crunch when raw, but roasting coaxes out something delightfully different.  If there were such a thing as a default “roasted root vegetable” flavor, this would be it–mellow, kind of earthy, caramelized in all the right places, wholly satisfying.

The chicken itself is inspired by Thomas Keller via Food Swoon.  It’s too simple to be a recipe; it’s more of a method.  First, make sure the skin of the chicken is very dry.  Pat it with a paper towel at least one extra time.  Then, salt and salt generously.  Both of these things draw out moisture to ensure a golden, crispy skin, which obviously is the very best part of roast chicken.  Leg quarters will be juicier than breasts, which I’m sure you already knew.  Hiding a few garlic cloves beneath the skin is not necessary, but makes for a beautiful bonus.

Otherwise, nothing about this dinner is particularly revolutionary.  We are going for simple, familiar, warm.

Roast Chicken and Vegetables with Caraway #recipe

…Does that remind you of someone?  I’ll miss you, Kevin Malone!

He was so wise sometimes.

Roast Chicken and Vegetables with Caraway #recipe

Roasted Chicken and Vegetables with Caraway
Serves 2
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
  1. 2 chicken leg quarters
  2. 4-5 cloves garlic, peeled, optional
  3. 2 bunches radishes, cleaned and trimmed, larger ones halved
  4. 2 carrots, cleaned, peeled and cut into 2-inch chunks
  5. 2 parsnips, cleaned, peeled and cut into 2-inch chunks
  6. 1 teaspoon caraway seeds
  7. Kosher salt and freshly ground pepper
  8. Olive oil
  1. Preheat oven to 450 degrees.
  2. Dry chicken well with paper towels and season generously with kosher salt and pepper. If using garlic cloves, tuck them under the skin.
  3. Toss vegetables and caraway seeds with about a tablespoon of olive oil in a cast-iron skillet or glass baking dish. Season with salt and pepper and arrange chicken among the vegetables.
  4. Roast for 45-55 minutes, stirring vegetables halfway during roasting, until chicken is golden and crispy and vegetables are tender. Serves 2 hungry people. (i.e., me now and me later, heyo!)
Adapted from Thomas Keller via Food Swoon
10th Kitchen
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  1. says

    This dish looks sooo beautiful! I don’t even like cooked carrots at all, but I just love the colors and the presentation. I would happily eat that, carrots and all. (Haha, does that make me sound shallow about the visual aspect of my food?)

    I also love The Office (I’m currently just a few episodes behind…) and I love your reasons for loving it, too. Especially the Parks & Recreation one! (Those are probably my two favorite comedy shows ever, besides Arrested Development.)

  2. says

    I want to comment on this post, but I want to avoid the awkwardness of confessing that I’m not a huge Office fan…what to do, what to do…

    Okay, it’s true! I don’t really love the Office! It just never grabbed me, and although I’ll watch occasional episodes with Jason, I would never watch it on my own. One more chink in the wall of friendship.

    On the bright side, I think this chicken dinner look ah-mazing. I’ve never roasted a radish in my life, and I don’t even know if I’ve purchased them in the last 5 years, but now I suddenly can’t stop thinking about it. I need to make this before it heats up so much that roasting anything is not an option.

    • Danguole says

      No awkwardness! It’s cool! Otherwise we’d literally be the same person and that’s a bit creepy. I’ll be happy to keep all the Office, all to myself.

  3. says

    The chicken looks fab! (And the pictures are marvelous!) I don’t know that I’m familiar with the flavor of caraway. I’ll have to try it! And The Office… I haven’t seen much of it, mostly because of timing and such…. But I laughed so hard I nearly peed my pants with the SNL sketch of the “Japanese Office.” After living there for a while, it’s so funny because it’s mostly true!

    • Danguole says

      Caraway is used in rye breads a lot, so if you recall what those little seeds are, that’s it!

      Also, you lived in Japan? That is very, very cool!

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