Serious Eats: Talk
Roast Chicken Question
My new favorite Sunday afternoon project is roasting a whole chicken. I've been mostly rubbing it down with olive oil and various spices and baking it in my cast iron. Though the result is delicious, it tastes a little oil-heavy and not as crisp as I hope for.
Is it better to use a roasting pan that has a rack and elevates the chicken? I think that part of the reason it comes a little more soggy (regardless of the high temp) it that it is sitting on veggies that are adding liquid. What do you suggest?