Step 1

Preheat oven to 200C. Pat chicken dry with paper towel, then brush with oil and season. Place skin-side up on a baking paper-lined baking tray. Roast for 50 minutes or until golden and cooked through.

Step 2

Meanwhile, for the skhug, crush caraway seeds using a mortar and pestle. Place in a food processor with remaining ingredients, then season and whiz to a rough paste.

Step 3

Cut the roasted chicken into pieces and serve with skhug and micro coriander.