or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roasting chicken and veggies in oven questions Why more steamed than grilled??? (Oven newbee).
New Posts  All Forums:Forum Nav:

Roasting chicken and veggies in oven questions Why more steamed than grilled??? (Oven newbee).

post #1 of 10
Thread Starter 

Just moved to a new apartment and now I got a oven.

I just started roasting chicken and veggies.

 

I put all the veggies together and then the chicken op top

I want to know why it´s more ¨watery¨ than grilled/roasted.

I still get a crust, but the chicken and veggies are more steamed.

 

1) How do I get the meat and veggies more ¨roasted¨

 

2) should I roast them seperately

 

3) Put them on a rack?

post #2 of 10

Depends for me.  I usually roast a chicken with 2 turns, once on each side and then finishing on the breast (425 left side, 350 right side, 350 on back til done) with good results regarding crisp skin.  If I don't care about the skin, I just leave it on its back the whole time (425 for first 15-20 minutes, then 350 to finish).   All numbers for a 4-5 pound bird.

 

I have also found that veggies on the bottom under the chicken are not quite as roasted so either I will roast them separately or remove them when the chicken is done, after they've soaked up some of the flavor from the bottom of the pan, and then give them a turn under the broiler.

 

Hope this helps.

post #3 of 10

A  whole chicken releases a fair amount of liquid. As it falls among the vegetables, it is sheltered from the higher heat and so it lingers. This isn't necessarily bad as it can impart chicken flavor, but it does inhibit crusting as you've discovered. 

 

A rack will help in some ways, but not totally unless it gives you 3 or more inches of elevation.  It will still be less crusty directly under the chicken, but the bottoms will get crustier.  This technique with a butterflied chicken makes excellent chicken and potatoes.   I've not tried it with mixed vegetables in bigger chunks. I like the potatoes even more than  the chicken itself. http://www.food.com/recipe/crisp-skin-high-roast-butterflied-chicken-with-potatoes-213865

 

Cutting the chicken up into the joint sized pieces helps some as you disperse the juice more across the roasting area.  

You could start the chicken pieces alone, then add the vegies after say 10 minutes. Pull the chicken when done and raise the heat on the remaining vegies for some crusting while the chicken rests. 

 

Roast the chicken on side of the pan. Roast the vegies on the other  with an aluminum foil dam between them? 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 10

The chicken renders fat and juices down on the vegetables.  The veg will never brown.  Too wet

post #5 of 10
If you want toasted veggies roast them separately. Unde a chicken I place some roughly chopped mirepoix so it elevates the chicken, and the juices create the start of a wonderful on gravy. I tend to use a small skillet for this, just big enough to hold the chicken. My 9in works fine. After the chicken is done I set that aside and put the pan on the stovetop. I mash those veggies and add stock and wine and whatever else I want to make a gravy.
My roast veggies and/or potatoes separately. If I want them to have a chicken flavor I add the neck to the pan wth them.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 10
Quote:
Originally Posted by Koukouvagia View Post

My roast veggies and/or potatoes separately. If I want them to have a chicken flavor I add the neck to the pan wth them.

 

The neck with the veggies is a nice idea.  I reflexively usually put it with the stock.

post #7 of 10
Quote:
Originally Posted by rpooley View Post

The neck with the veggies is a nice idea.  I reflexively usually put it with the stock.

Me too... After I roast it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #8 of 10
This is poulet en cocotte. Take the lid off for the last 30 minutes to brown the breast skin. Purée some of the vegetables with the juice to make a killer gravy. If the vegetables are minced fine, they make a great addition to the chicken, sort of like a stuffing.


Sent from my iPhone using Tapatalk
post #9 of 10

I've been told, and read elsewhere, that separating the skin from the chicken can give you a nice crust. Not removing mind you, just separating. Cut at the neck and use a silicon/rubber thingy to push down under the skin and get some air (or preferably, seasoned butter) down under the skin.

 

The last time I roasted a bird that's what I did. Seems to do okay.

post #10 of 10

as others have said chickens drop a lot of moisture you can try a roasting rack that lifts the chicken and the vegges away from the drippings 

in my expereince apartment ovens are garbage and will never actually be the temp the dial states in my current apartment the oven it has 2 settings, on and off, where on reaches about 305 degrees even though the dial says 500 for the full temp 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roasting chicken and veggies in oven questions Why more steamed than grilled??? (Oven newbee).