Avoid splatters when baking/roasting chicken?

[corpjones]

Hi All

I've just purchased a Panasonic Microwave which has a fan oven built in, I noticed when I put some breaded chicken in the oven (in a tray) the fat collected and started splattering on the sides and top due to the heat, having a quick Google it appears this happens in normal ovens too.

I want to try baking some chicken next but was after some advice, what is the best way to do this while minimising or avoiding splatters? are there any special roasting or baking tins which may help or any other suggestions?

Due to the size I can only use something with a approx diameter of 35CM, advice appreciated :)

There are baking roasting bags for chicken.

When I cook raw chicken thighs/drumsticks in the oven, I do it in a covered casserole dish. No mess and delicious.

Ah, I was thinking of those but thought the top would not crisp up, the oven has grill like bars at the top which makes the skin crispy.

Using a covered dish do you still get a crispy outer layer?

I do it for 3 hours at 180°C, turning every hour. Sometimes half an hour less or so, depending on how it's looking. The skin does crisp slightly, but not as much as you'd get from grilling, I shouldn't think.

But no mess!

Chicken brick

3 hours for roasting a chicken !!!
Boiled, baked & buggered by then - unless it's an enormous cock.

Nah mate, it's well lush, innit.