Roast chicken causing a smoky oven

[atvh]

I cooked a roast chicken earlier by smothering the chicken in butter, adding a sprinkle of salt and pepper then roasting it in the oven. Towards the end of the cooking I noticed the oven was quite smoky when I opened the door, with burning fat splashing all over the oven sides and top. The oven is clean so it’s nothing to do with residue from previous use. Is there any way to prevent this or is it just part and parcel of cooking a roast?

Cover it with foil? (Remove for last 20 mins if you want to brown the skin)

Use a roasting bag.
Don’t use butter as it has a lower smoking point and can burn at lower temperatures. Use a smaller amount of olive oil. Butter baste under the skin, if you must.

I use a roasting bag for chicken, no more smoking oven.

You could create a pocket between the skin and the flesh and put your butter in there which might help - then salt and pepper and maybe a little rub of oil on the skin

Thanks. Do you still get crispy skin with a roasting bag?