I'm making this for the first time tonight. Our usual way of roasting chickens is to heat the oven on the highest temp, fill the cavity with some herbs/lemons/garlic - whatever is around - and roast breast side up the whole time in an oval cazuela - for about 20 minutes and then lower to 425 for about another 30-40 minutes.
The cazuela seems to work well, b/c it is the perfect size for the bird - as opposed to my larger stainless steel heavy duty rectangular roasting pan.
So, I'm wondering what the best pan to use is ... I've read through a lot of threads and seen a lot of suggestions. I do have a cast iron skillet (one suggestion made), though I'm not sure it's large enough to fit my chicken. And, I guess my other concern is about the breast sticking to the pan when I go to turn it over.
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