Best Pans For Roasting Chicken

There are many types of pans that can be used to roast a chicken in the oven. The best option is a roasting pan with a rack, which allows air to circulate under the chicken and helps to brown the skin. If you don't have a roasting pan, a rimmed sheet pan or oven-proof skillet (like cast iron) can also be used. These pans retain heat well, have built-in handles, and don't take up as much space as a roasting pan. Another option is to use a large ovensafe frying pan or skillet, which is similar to a cast-iron skillet but lighter and easier to manoeuvre.

Cast iron skillet

A cast iron skillet is a great option for roasting chicken in the oven. It's a compact, versatile pan that can go straight from the countertop to the oven, and its heat retention ensures your chicken will cook evenly.

To get started, pat your chicken dry with paper towels and season generously with salt and pepper, inside and out. You can also add other seasonings like onion powder, garlic, rosemary, thyme, or sage. Don't forget to tuck the wings underneath the bird to prevent burning and tie the legs together with kitchen twine.

When it comes to the cast iron skillet, size matters. Opt for a 10-12" skillet that can comfortably fit a 3-4 lb bird. Place the skillet on a rack in the upper third of the oven and preheat the oven to a high temperature (425-500°F). You can also preheat the skillet on the stovetop or in the oven before adding the chicken for an even cook.

Once the oven and skillet are hot, carefully place the chicken in the skillet, breast side up. For a 3-4 lb chicken, roast for 25-30 minutes at the higher temperature, then turn down the heat to 350-425°F and roast for an additional 20-30 minutes. The chicken is done when the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 155-165°F.

Let the chicken rest for at least 5-10 minutes before carving and serving. Cast iron skillets are also great for making pan sauces, so feel free to get creative with the drippings!

Large oven-safe frying pan

A large oven-safe frying pan is a great alternative to a roasting pan when roasting a chicken. It's lighter and easier to manoeuvre than a roasting pan or cast-iron skillet, and you can make a pan sauce in it while the chicken rests.

There are many oven-safe frying pans available in a range of materials, including cast iron, stainless steel, aluminium, and ceramic. Some have detachable handles, which can be useful if you want to avoid the handle getting hot. Frying pans with lids are also available, which can be useful if you want to trap steam or keep food warm.

When choosing an oven-safe frying pan, it's important to consider the size and weight of the pan, as well as the length and comfort of the handle. A pan with a long, comfortable handle that stays cool during cooking will be easier to manoeuvre, especially when it's full. It's also worth checking whether the pan is dishwasher-safe and whether it has a non-stick coating.

• DELARLO Tri-Ply Stainless Steel Saute Pan 6 Quarts Deep Frying Pan, 12-inch Induction Compatible Chef Cooking Pan, Large Saute Pan with Lid, Dishwasher & Oven Safe
• T-fal Ultimate Hard Anodized Nonstick Fry Pan Set 2 Piece, 10, 12-inch Oven Broiler Safe 400F, Cookware, Pots and Pans Set Non Stick, Kitchen Frying Pans, Skillets, Dishwasher Safe, Grey
• Utopia Kitchen Saute Fry Pan - Chef's Pan, Pre-Seasoned Cast Iron Skillet - Frying Pan 12-inch - Safe Grill Cookware for Indoor & Outdoor Use - Cast Iron Pan (Black)
• Moss & Stone 12-inch Large Skillet With Lid, 5Qt Saute Pan With Lid, Dishwasher & Oven Safe Skillet, Double Handled Nonstick Deep Frying Pan With Non-Toxic Stone Coating, PFOA Free Everyday Pan

Rimmed baking sheet

A rimmed baking sheet is a great alternative to a roasting pan for cooking chicken in the oven. It has plenty of surface area for a chicken to roast on and, unlike a roasting pan, it's easy to access and won't take up too much room in your oven or cupboard.

When choosing a rimmed baking sheet, opt for a heavy-duty one that won't buckle under the weight of the chicken. It's also a good idea to go for a rimmed sheet with slightly lower sides, as this will allow more of the chicken skin to crisp up.

When removing the baking sheet from the oven, be careful of splashing drippings and juices. It's a good idea to use oven mitts and perhaps even safety goggles to protect yourself from hot fat.

Bundt pan

Yes, you can roast chicken in a Bundt pan! This is an unconventional use for a pan designed for cakes and sweets, but it's a great way to prop the chicken up, much like for beer can chicken. Just remember to place the Bundt pan on a baking sheet to catch the drippings that will run out of the hole in the centre.

Here's a recipe for Bundt Pan Roast Chicken with Potatoes:

Ingredients:

• 1 whole chicken (3 1/2 to 4 pounds)
• 2 teaspoons herbes de Provence (see Cook's Note)
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
• 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch cubes
• 4 cloves garlic, 3 smashed and 1 finely grated
• Zest of 1 lemon and juice of half
• 1/2 teaspoon paprika
• 1 tablespoon roughly chopped fresh flat-leaf parsley

Instructions:

• Rub the chicken all over, including the cavity, with 1 teaspoon of the herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours and up to overnight; bring the chicken to room temperature 30 minutes before cooking.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Butter the sides and bottom of a 10-cup nonstick Bundt pan with melted butter. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the smashed garlic, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
• Meanwhile, mix together the lemon zest, paprika, grated garlic and remaining 4 tablespoons butter and 1 teaspoon herbes de Provence in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
• Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
• Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.

Here's another recipe for Bundt Pan Roast Chicken:

Ingredients:

• 1/2 lb. yukon gold potatoes, quartered
• Extra-virgin olive oil
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 large bunch fresh rosemary
• 1 3-4 lb. chicken, gizzards removed

Instructions:

• Preheat oven to 425° and cover the hole of the Bundt pan with foil.
• In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.
• Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.
• Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and the skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

Roasting pan

While roasting pans are a great option, they can sometimes be unwieldy and difficult to clean, especially if you have a small sink. Here are some alternatives to a traditional roasting pan that you can use to roast chicken in the oven:

• Cast Iron Skillet: A cast-iron skillet is a great option for roasting chicken as it retains heat well, has built-in handles, and takes up less room than a roasting pan.
• Large Oven-Safe Frying Pan or Skillet: Similar to a cast-iron skillet but lighter and easier to manoeuvre. You can also make a pan sauce right in the pan while the chicken is resting.
• Rimmed Baking Sheet: A rimmed baking sheet has enough surface area for a chicken to roast on. Just make sure it is heavy-duty and won't buckle under the weight of the chicken. Be careful of splashing drippings and juices when removing it from the oven.
• Bundt Pan: An unconventional use for this pan designed for cakes and sweets, but the bundt pan is a great way to prop the chicken up, similar to a beer can chicken. Just remember to place the pan on a baking sheet to catch any drippings that run out of the hole in the centre.
• Shallow Baking Pan: Any large but shallow baking pan will work, such as a 9" x 13" cake pan or a casserole dish. Shallow sides are best so that the chicken browns instead of steams.

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