I'm Roasting Chicken

[Tilly2]

and baking potatoes, in the oven, at the same time. However, I may be roasting potatoes and baking the chicken. That's a bit of a conundrum, isn't it?

[tonyav]

Are you having broccoli with it, Tilly ?.

[Tilly2]

No, Yont. I'm not. Nor gravy.

[berniecuddles]

hmm spitroast... no no bernie stop right there

[tonyav]

Good gal, I'll be round in a jiffy.

[berniecuddles]

spitroast chicken lovely jubbly

[DTCwordfan]

So am I, tilly, the chicken in a piri-piri - my tip up the temp of your oven for your spuds, shorten your cooking of the chicken by about ten to fifteen minutes and let it rest for that extra time, foil over the boird and then a tea-towel over the foil.

[Tilly2]

Will do, DTC. But what am I baking and what am I roasting?

[Mamyalynne]

Baking is a dry procedure.

Roasting involves fat , in the case of the chicken, that is in the skin or any you may add.

[tonyav]

There you go, Yilly. Mamya is smack on with her answer.
I was gonna say it later in the thread lol.

[DTCwordfan]

Ah sorry misread, both should be at 200C thereabouts.....then it's timing - allow for the bird resting in cooking the potatoes - you could up the temp when you take out the chicken to rest if the spuds are still a little too hard to the feel.....the spuds are pretty resilient.

[DTCwordfan]

spuds wrapped in foil, sprinkle of salt, can add a herb like rosemary, so that it doesn't pick up the fat of the chicken........

[Tilly2]

So you can roast a chicken because it has it's own fat but you only roast a potato if you put fat on it.

Thanks Mamya. That's cleared that up.

DTC. The chicken and the potatoes are on different shelves. It just occurred to me, when I put them in the oven, that I was doing two different things, baking and roasting.

[Tilly2]

DTC. On reading my answer, it sounds a bit curt. I'm sorry.

Thank you very much for your suggestions. x