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Reply to "advice on this roast chicken recipe for a beginner cook"
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[quote=Anonymous]PPs have you covered. All I would add: 1. For what it's worth, I think flipping is a good idea. I do it. Not essential, but guarantees a breast that's done and not dried out. 2. This isn't going to generate a lot of smoke as PP said. Don't worry about smoke point. Olive oil is fine; that's what I use. But really, any oil is fine--whatever you prefer or whatever you have. 3. I do this in a 12" cast iron skillet. That'll work if you have one. Or you can use a regular roasting pan, or a 9 x 13 rectangular pan. Don't use a huge turkey-size roasting pan if you have something that's closer to the size of your chicken. 4. If you really like roasting chickens, there's a Spanish covered terra cotta roaster that really does this great. I think it's called a cazuela? Not essential by any means but they're pretty inexpensive if you run across one and they do a great job. [/quote]
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