…into which all the ingredients fit in a single layer.
2. Prepare the potatoes
Peel and wash the potatoes, then slice them about 4–5 mm thick. Peel the onion and slice it into thin half-moons. Peel the garlic and finely chop or press it.
Lightly grease a roasting pan with oil or butter. Spread the potatoes evenly across the bottom, then add the onion and garlic. Season with salt, pepper, and caraway seeds or thyme. Toss everything gently to distribute the seasonings evenly.
3. Add the cream
Pour the heavy cream over the potatoes. Pour the cream primarily between the potatoes rather than over the chicken skin; this ensures the potatoes become creamy while allowing the meat to roast beautifully later.
4. Prepare the chicken
Pat the chicken thighs or quarters dry with paper towels. Season them on all sides with salt, pepper, and caraway seeds or thyme. Lightly brush the surface of the meat with oil or melted butter.
Place the chicken—skin-side up—on top of the prepared potatoes. The pieces should not overlap too much, ensuring they cook evenly.
5. First stage of roasting
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