true4uca

When making roast beef or roast chicken covered or not. If so how long.

bearisgray

I've started to bake pork and beef in a covered glass or pottery (like the slow-cooker liners) at 300 degrees container.

It takes a little less time than a crock pot on high.

Iceblossom

I usually go uncovered if I am cooking something whole, but covered if it is in parts. Depending on what I'm doing with the chicken I typically take any cover off near the end so it will brown.

Tartan

A roast or chicken goes in my little black roasting pan with the matching lid. If I am doing chicken pieces, I do those in my 9X9 pyrex uncovered but I toss the pieces in olive oil/spices with potatoes and carrots.

Annaquilts

Not covered for about 2 hrs at lower heat, 2 hrs for chicken at about 325-350 and 2 hrs for roast at about 300. I first brown the roast on high before popping it in the oven. Also when they are done I let them sit for about 10 minutes before carving.

I like the crock pot too and might pop them in there, about 6 hrs on low or 4 hours on high. The chicken tends to look pasty but sure tastes good and is very moist in the crockpot.

KalamaQuilts

I use reynolds baking bags for a roast or whole chicken, takes about 2 hours at 350ish
Also for thanksgiving turkey, time depends on how big

dms

I like to brown my roasts first and then cover. Great with onion soup and golden mushroom soup.

SuzzyQ

For both beef and pork roast and for chicken, I start it in a hotter oven (about 375' F) till it smells "heavenly", then cover and turn oven down to around 300'F - possibly lower depending on how soon the meal is. My MIL always did her roast and chicken/turkey at about 200-225'F overnight (like for Christmas dinner). It never killed us but it made me nervous, especially when the poultry was stuffed. On the other hand, it was usually very well cooked without being overdone.

Nerys

Roast chicken not covered.After 22 minutes roasting I turn it to breast side down and then continue roasting and like 15 minutes before done I turn it breast side up so that breasts skin gets crispy and golden brown. I add citrus to chicken both inside and out no added fats no oil and it roasts in its own juices. Chickens here are fairly small so in my oven at 200Celsius 1 hour or slightly longer the bird stays moist and is completely cooked no pink.Seasonings sea salt, milled pepper, rosemary. Citrus is lemon and orange or lime and orange.

Roast beef is big pat of butter with some milled pepper on top some onions around it roasted uncovered. At 185C for half hour our roast beef is very small sized as meat is expensive here.