Anonymous wrote:Doesn't the roasting pan cover up around the sides of the bird so that the bird is partially "submerged" in the pan itself, there by influencing how it is cooked?

It does do that, yes, but Americas Teat Kitchen and others have found that birds actually cook better/more evenly when the pan doesn’t have sides. But no very low sides can lead to juice overflow or not having room for veggies, so it’s a trade off. A Pyrex is actually a really good compromise

Anonymous wrote:Yes — with a rack so that the fat can render off — then you slice potatoes and place them under the rack in the frying the chicken fat in your 450 degree oven. Heaven, and only 15m of active time.

Or put them in the bottomof any pan with the roast.

Doesn't the roasting pan cover up around the sides of the bird so that the bird is partially "submerged" in the pan itself, there by influencing how it is cooked?

It's a nice thing to have if you roast meat and poultry but definitely not essential if you have limited storage space.

We live in NYC, so get by with one 9x13 Pyrex-type piece and a Le Creuset dutch oven in terms of large oven safe cookware. I don’t have the space to store a proper roasting pan and it hasn’t gotten in my way.

Thank you for all these ideas! If I roast a chicken and vegetables once a week, it sounds like a Pyrex would still work? No need for something I'd use 1x a year.

Anonymous wrote:We roast a ton of vegetables.Better than a baking sheet?

No, a baking sheet is better than a roasting pan for veggies. If you want to keep the bottom of the roasting chicken above the Pyrex you can put the chicken on a couple of carrots in the bottom of the pan, and they’ll help flavor any pan sauce you make. You can also get a small roasting rack (without a dedicated pan) if you like, and use that in your Pyrex or on a baking sheet.

I do have a roasting pan but I use it once a year, for a large Thanksgiving turkey. I think it’s overkill for a chicken - would rather wash a smaller pan.

Anonymous wrote:We roast a ton of vegetables.Better than a baking sheet?

In my opinion the main advantage of a deep roasting pan over a quality baking sheet is that it catches much of the spattering of the fat so that it doesn’t get all over the inside of your oven. So that wouldn’t be an issue with just veggies.

We roast a ton of vegetables.Better than a baking sheet?

Anonymous wrote:You know you don’t need one.

If you want one, will use it and have the storage enjoy spending your credit.

I don’t want one or need one. Just another thing to store when I can roast without a specialized plan.

The question is, is it better above and beyond a normal pan

Anonymous wrote:I roast in a 9x13 pyrex...not sure what would be different about an offical raosating pan.

I guess this is the question. Will I appreciate having it over a Pyrex? I love the idea of the potatoes and veggies under it

You know you don’t need one.

If you want one, will use it and have the storage enjoy spending your credit.

I don’t want one or need one. Just another thing to store when I can roast without a specialized plan.

Yes — with a rack so that the fat can render off — then you slice potatoes and place them under the rack in the frying the chicken fat in your 450 degree oven. Heaven, and only 15m of active time.

I roast in a 9x13 pyrex...not sure what would be different about an offical raosating pan.

We have a family of 6 and I love roasted chicken. I know I can make it at home without one, but I have a credit that is going to run out at a place and wonder if I should use it to buy a roasting pan? Roasted chicken is relatively easy right, so I would make frequently