I've got a chicken that I want to roast this evening, but no "roasting pan." Is it possible to substitue my Calphalon "Everyday Pan" for a roaster? Or is there something that might be more suitable. I want to roast potatoes along with my chicken as well.
Thanks so much in advance for any advice!
stephanieb
Sep 23, 2007 10:23AM
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I have older Calphalon that is oven proof, but I think the Everyday Pan is suitable for oven temperatures under 400-450 or so. Not sure, you might want to go on the Calphalon website to check this out. You can always run to the grocery store and get one of those disposable aluminum roasting pans for a few dollars. And, you can roast your potatoes on a baking sheet. I do it all the time, and they turn out great,
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That pan will work fine. You could even quickly sear the chicken on your stovetop to render a little fat to coat your potatoes.
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Thanks! My pan is older too. One from the original commercial hard adonized collection. The website doesn't reference anything about the older cookware, so I don't know if my plan to start the chicken at 450 and then turn it down after 30 minutes is viable now...
I've done the potatoes on a baking sheet and agree, they turn out great. I thought, though, since I don't have a rack, I'd layer the potatoes on the bottom of the pan, and put the chicken on top, so it doesn't stew in it's own juices.
So, if I were to sear the chicken first, would you start with the underside of the chicken, or the breast?
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Assuming that your pan is all metal construction your original plan is fine - Calphalon claims that even their soft grip handles are safe to 450.
I suggest coarsely chopping some carrots, celery, and onion as a "rack" for the chicken; a take on the French classic "mirepoix." Then scatter the potatoes around the chicken, but I bet your idea of the potatoes under the chicken will be great too. In either case you should have great pan juices for gravy.
If you plan to pan sear, it really doesn't matter which side you start with, but if there are clumps of fat inside the cavity pull them out and sear them along with the chicken.
I hope you have a great meal!
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I agree with using peeled whole carrots, celery and quartered onions for your "rack". The veggies get tender and flavored.
I've never seared a chicken (do plenty with other meats) before baking it. Very curious to see how that turns out.
www.piealamona.blogspot.com
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I didn't sear it before, I think I got a little intimidated by the idea of it, though like you, I've seared other meats before cooking. Maybe next time, as, even though I brined, and let dry overnight in the refrigerator, the skin wasn't nearly as crispy as I'd have liked (also kept me from pigging out on it though, so not a complete bad!)
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Ooooh, check this out! It's all about olive oil and s&p on the skin!
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I have roasted a chicken in an ovenproof skillet, a la Zuni Cafe recipe. I used a 12 inch Le Creuset, and it worked well.
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Well, it's in the oven. I decided to continue with my original idea of the potato raft (only because my kids would much prefer it to the carrots, celery and onion - though i prefer the latter) and added peeled garlic cloves and sliced vidalia onions as well. Inside the bird, I put a sprig of rosemary, a garlic clove and a quarter of a vidalia onion along with S/P inside and out.
Thanks for everyone's feedback.
Happy Cooking!
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America's test kitchen did this with roast chicken and potatoes and said the staff couldn't keep their hands off the potatoes. Let us know how they are!!
www.piealamona.blogspot.com
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My ten year old couldn't keep his hands off the potatoes either, and actually enjoyed both the roasted garlic and vidalias as well (a total reach for him!)
I asked him afterwards if he prefered the potatoes this way, or done on the baking sheet (which renders them much, much crispier, (roasted under the chicken they don't crisp at all, but soak up all the juice from the chicken, which makes them extremely soft and juicy, which, also, not of the bad.)
His verdict: 50 - 50. "I love them both ways."
My eight year old didn't like them this way.
My verdict: Two things. I happen to prefer crispy potatoes; and they felt a lot more decadent to eat with all the chicken fat soaked in (which, for someone who constantly watches fat content, is a bit of a source of contention.)
(But, they were delicious! As were the vidalias and cloves of garlic. )
Next time, I'm going to try the raft of carrots, celery and onion (because I know I'd enjoy it, and I might have a chance of getting my kids to eat it) and do the potatoes on the baking sheet.
As the boy said - 50 - 50 :)
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