Q: What's the best way to roast a chicken?

Lynne: I've come to the conclusion that the best way to roast a chicken is fast and hot. This is what I do: I set the oven at 450 degrees, put the chicken, breast up, in a pan, and set it in the oven. I time it 10 minutes per pound plus 10 to 15 minutes then let it sit out of the oven 10 minutes before carving.

But an even better way is to use a vertical roaster. With this method you end up with much crisper skin, no spattering in the oven, and the fat drains out of the chicken. You push the chicken down onto the device so the chicken is vertical, place the whole thing in a cake pan or similar small shallow pan, add a bit of water to the pan, and put it into the 450-degree oven for the same timing, 10 minutes to the pound plus 10 to 15 minutes followed by a 10-minute rest outside the oven before carving. I've been using this gadget for about 20 years and you can find them in kitchenware shops all over the country.

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