Not really 'recipes' BUT what do you roast a chicken in? Open pan? A 'brick'? A lidded le creuset?

[miljee]

Deciding whether to fork out for a lidded oval le creuset (on offer on Amazon right now!), or go with a 1970s chicken brick (which I've never used) or stick with my open, low-ish sided roasting pan- should I get one with a rack in the bottom? I like a 'browned' chicken- do you achieve this by de-lidding the lidded options, but does this defeat the 'clean oven' advantage? All thoughts gratefully received.

We have an enamel roaster that was DHs grandmas. It keeps all the moisture in but you still get crispy skin. Lovely.

roasting bags from Lakeland

Just a roasting tin and roast it for hours so it goes all crispy and the meat falls off the bone.

Am going to the butchers to get a free range chicken tomorrow. Yum yum.

an open roasting tin

so no experience of chicken bricks, anyone?

Roasting tin, with my grill rack in it if I'm feeling healthful/

A lidded roasting tin. The skin still goes lovely, crispy and brown.

Open roating tin

We use a chicken brick. Makes it nice and juicy.

Open roasting tin
Cover with foil
Remove foil for last half an hour

Juicy lucy!!

yes, I've been using an open pan with tin foil. I was thinking one couldn't get a nice browned chicken with a lidded receptacle, and perhaps I'm right! SO I just have to keep scrubbing away at the innards of my oven then?!