Originally Posted by legend_018
I never use a cover when roasting a whole chicken. I usually use a rack though.
1. do people actually use a cover when roasting a whole chicken in the oven? Just curious. if so - is there an advantage to putting a cover on?
Secondary questions are:
1. do you baste? and
2. Do you put any water on the bottom of the pan and keep on replenishing with water as it's cooking?
If I am roasting a chicken as in a plain, old fashioned delicious roast bird with all the trimmings (roast taters and root veg) then I would keep the skin on so it‘s all nice and crispy, never cover just like you said and, rack it. Racking allows any nice bastings (olive oil) and chicken fat to drip down onto the taters etc, below.
However, if for example, I was doing tandoori chicken, I would have previously removed the skin and covered the bird with spices and set aside to marinate. I rarely cover a bird. And, I always baste, even for tandoori (whole) chicken.
Since living in Greece, I have used olive oil and that has been saved afterwards, but combined into any fat drained from the bird‘s roasting tin. Which I have used again and has made the roasted chicken taste even better.
I can't recall ever using water to keep the bird from drying out. Maybe cover the bird with tinfoil to prevent burning, but all my chicken roasts come out tender and its meat meltingly soft and very, very tasty.