A pot for roasting chicken - recommendations please

[shoppingbagsundereyes]

Had roast chicken at a friend's and she had cooked it in a pot with a lid. Was the softest chicken I've ever eaten. So no more roasting tin tough old birds for me but I've been to John Lewis and Lakeland and neither had the right kind of pot.
Want a metal one as the crock ones are too heavy

It is possible to cook chicken really well every time in a simple roasting tin but you need to cook it for much longer on a much lower temperature than you might think- 140C for 3 hours. It will fall off the bone every time, guaranteed.

I know you said you don't want an earthenware pot, but they are thicker and the point is to even out the heat, which means your bird cooks more evenly and doesn't cook too much on the outside.

PS: we have my MIL's old Habitat Chick Brick. Obviously Habitat is now shut but you can still get chick bricks.

I use a large size Le Creuset casserole dish for pot-roasts. Doesn't pass the 'too heavy' test for you, however.

Ooh thanks, will try your slow roast tip first, might save myself £40. I tend to blast chicken for about 1 1/2 hours which might explain how dry it gets

Another idea.... try 'brining' your chicken first in salt water. 2oz salt per litre of water and you can add peppercorns and lemon for extra flavour. Assuming a 4-5lb bird, roast at a high temp (220C) for 20 mins and turn down to a cooler temp (160C) for an hour and 20. Protect wings and legs with foil. Once cooked, transfer to a carving board & cover with greaseproof and a clean tea-towel. Leave for 20 - 30 minutes so that the juices stop boiling. That way, when you carve it, the juice stays in the flesh rather than pouring out.

I use a corningware roasting dish, not the same as this one but similar - mine is rectangular and not square. It goes in the oven and on the gas hob so is very versatile.