5 roasting pans tested with roast chicken and potatoes

Which roaster makes the best roast chicken and potatoes recipe? We tested 5 roasting pans to find out.

5 roasting pans tested: Foil roaster
Today's home cook is faced with myriad roasting pan options - from inexpensive foil roasting pans to gorgeous stainless steel roasters worth hundreds of dollars. But do fancy materials and sleek styling really make a better roasting pan?

Online editors Christine Picheca and Colleen Tully took over the The Canadian Living Test Kitchen for a day and put 5 roasting pans to the test with a classic comfort recipe: roast chicken and potatoes.

The roasting pan test
Each pan was tested in an oven set at 375˚F with a trussed chicken on a "rack" of parsnips, carrots and onions and 2 pounds of potatoes. Here is the recipe we used:

Roast Chicken with Lemon, Garlic and Rosemary

3 heads garlic
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) dry mustard
1 tsp (5 mL) dried rosemary, crumbled
1 tsp (5 mL) each salt and pepper
3 potatoes (about 2 lb/1 kg)
3 large carrots (about 1-1/2 lb/750 g)
3 large parsnips (about 1-1/2 lb/750 g)
1 large onion
1 chicken (3-1/2 - 5 lb/1.75 - 2.2 kg)
2 lemons, halved
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) chicken stock
Continue reading Roast Chicken with Lemon, Garlic and Rosemary >>

Roasting pan results
Canadian Living staff were thrilled to have tons of succulent roast chicken and potatoes for lunch, regardless of which roasting pan did the job. While a good recipe and attentive home cook are the keys to great roast chicken, here are the results from each individual pan:

Roasting pan #1: Generic foil roaster - $5 for two pans (approximately)
The claim
  • "Bake and take" convenience
  • The most inexpensive roasting pan on the market
  • Easy to find everywhere
  • Disposable/recyclable
The result
A convenient choice if you don't have a roasting pan or space to store a roasting pan. Disposable, there is no cleanup although it holds up well enough to reuse once or twice. However, this pan was the least successful at browning potatoes, and the chicken was cooked through before it had a achieved a golden crust.

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