Roast chicken

honeythewitch

Mr_Singleton wrote: »

Got some good friends coming for supper tomorrow so will be doing roast chicken.

I fully intended to do it in a roasting tray but as my oven is fairly new the thought of it getting splattered etc etc then having to clean it doesn't appeal. I thought I'd try and do it in a dutch oven (Le Creuset casserole).

Have seen a couple of recipes online but has anyone done this and would you recommend it?
Thanks

I do mine this way. (and turkeys)
I flatten the legs out so the bird is similar thickness everywhere, and put it in breast down with the lid on.

NewShadow

honeythewitch wrote: »

I do mine this way. (and turkeys)
I flatten the legs out so the bird is similar thickness everywhere, and put it in breast down with the lid on.

I do something similar - if you get a pair of scissors and cut through the spine (underside) of the chicken, you can open it up and lay it butterfly style in the pan - It cooks faster, more evenly, and you don't get the manky white skin where it's been sitting in it's own juice.

You can either lay it directly on the bottom of the tray, or cover the bottom with diced veggies first - then use the veggies to make soup the next day.