I made the zuni cafe chicken recently with delicious results, but a lot of smoke detector noise.
I made a mistake of roasting the chicken in a cast iron skillet without anything underneath. At the high temperature of 450F the fat spattered onto the bottom of the oven and started smoking. Also, my cast iron skillet somehow makes more smoke than teflon or all-clad, so that didn't help. I love that skillet, but the smoke really bothers me. So the question is what should I do differently next time? Should I set the skillet on a cookie sheet or aluminum foil or should I roast the chicken directly in a roasting pan?
Any other advice on avoiding smoke would be greatly appreciated since that chicken was just too good to only make once.