Poll - Roast Chicken - do you wrap it in foil?

[Ceolas]

I usually do but have none left.

I think Nigella advocates not foiling it.

Pretty much as hot as my oven goes! Well at least 200, I suppose. And around 40mins, maybe even less. I'm not a very organised cook! I think they just don't dry out so much if you cook them quickly. I cook lamb, however, for hours and hours on the lowest heat possible....mmmmm

wow, that is fast. I do 20 mins per pound plus 20 mins (ish depends on the bird) at 170

I haven't poisoned anyone yet! Really, I just whack up the oven really hot (my oven is a blooming furnace anyway) hurl in oiled chicken and watch telly for a bit or put the washing on and it's done.

200 ish

1 hour

a bit of olive oil and salt

breast down

sorted

oh and no foil

no basting

smoetimes a lemon up its arse

I'll give that a go next time

Agree with Enid. Stick in a lemon, rub on some salt and cook it upside down so the juices go into the meat (no need to baste). Am getting hungry just thinking of it....

no never

No foil, fast in a hot oven, lemon & garlic. Baste occasionally, and sometimes bung a bit of bacon on the breast.

No I don't use foil. And I don't baste.

I like to get the skin crispy. I cook it with butter, lemon, rosemary and bacon/parma ham stuffed under and over the top of the skin and the rest of the leon inside the carcus.

Crispy skin - does anyone actually eat it?

Can anyone actually stop themselves!?

I don't eat the skin. Am I weird then?!

Dinner was good but house is now reeking of roast chicken. And my over-sensitive pregnancy sense of smell is not enjoying it