what kind of pan to use to roast a chicken?

[Elizabeth2008]

I was going to roast a chicken today for the first time in my life (bought a 4 lb chicken at the farmer's market) but I don't have a roasting pan. What could i use instead? I have a 9x13 glass pyrex dish. I also have a 5 quart cast iron dutch oven. Would either of those work?

[SoulCakes]

I finally caved and bought a nice roasting pan with a grill so the juices flow under the chicken without touching it. But before I bought that I just used a regular pan with the chicken sitting on the bottom... in short, I think either the pyrex or the cast iron would be just fine.

[Brown Lioness]

I use my 9x13 pyrex dish, easy peasy. I used to use the same roasting pan that i have for turkey, but its really too big and the pyrex does the job just fine.

[Magelet]

I've used both. I prefer the cast iron dutch oven, because it can go straight to the stove for deglazing for gravy. (I think it cooks a little slower and the skin crisps less because of the high sides though). the pyrex should work fine too.

[CookAMH]

I usually use my 9x13 metal pan that I think is meant to be a cake pan. The glass would work fine.

[mbravebird]

You can buy an insert roasting rack for use with any pan if you want to get the chicken out of the juices. It's just a v-shaped rack; some of them even fold up. Have fun roasting!

[MamaGwynn]

I just use a regular cast iron skillet. The dutch oven would probably be best. I don't believe glass is suited for roasting temps.

[cristeen]

Originally Posted by MamaGwynn

I just use a regular cast iron skillet. The dutch oven would probably be best. I don't believe glass is suited for roasting temps.

When you're roasting a chicken, you shouldn't really be taking it much over 400F anyway - because otherwise your chicken will not cook through. So Pyrex works just fine. I pretty much always use glass baking dishes for chicken because that's all I have. I usually use the square one though, rather than the 8x13.

[ian'smommaya]

i use a dutch oven and the chicken goes in the oven at 300 for the day (several hours, like 4 or 5.)

[Mollymae]

i do my chickens in my small lodge cast iron dutch oven (w/ the cover on!), per this recipe: http://www.tammysrecipes.com/oven_roasted_chicken

if you are looking for a crispy skin, this method won't give it to you. but it is soooo easy (i had never cooked a whole chicken before), and the meat is so tender and delicious it's a little crazy

so, i vote cast iron! or the pyrex would be fine, too, if it's got a lid.

[MamaGwynn]

Originally Posted by cristeen

When you're roasting a chicken, you shouldn't really be taking it much over 400F anyway - because otherwise your chicken will not cook through. So Pyrex works just fine. I pretty much always use glass baking dishes for chicken because that's all I have. I usually use the square one though, rather than the 8x13.

Glass cookware is actually only safe up to 350 degrees. We've all used it at temps higher than that of course, but the risk of it shattering/exploding while cooking is higher when above 350.

I believe when you purchase it it actually says oven safe to 350 degrees on the packaging, but I could be wrong about that.

[IsaFrench]

glass pyrex dishes only break when I tried dry roasting, by that I mean I put a piece of beef in the dish and nothing else with it.

I regularly cook chicken in a pyrex dish that has a lid AND I pour a glass of water over the bed of onion and whatever else I have in stock (potatoes, and/or carrots etc ....)= with moisture it can take higher temperatures

[Elizabeth2008]

thanks everyone for the help! I roasted it in the pyrex dish, without a lid. It turned out great!! I used butter and cut up a bunch of potatoes, onions and carrots from the farmer's market and roasted them in the bottom. I stuffed the cavity with butter and celery and salt. It was moist and delicious with a little bit of crispy skin on top.