Hi Lindsey. Yesterday I made Delia's recipe for Fast-roast chicken with Lemon and Tarragon. The chicken was very succulent & much enjoyed. However, there was a problem near the end of cooking when the kitchen filled with smoke and the smoke alarm went off. The cooking time is given as 45 minutes, but the chicken was certainly fully cooked after 40 minutes and possibly less. The oven now needs cleaning as it is splattered with fat. The cooking temperature in the recipe is given as 230 degrees, which is what I used. However, our oven is a fan oven. The recipe doesn't distinguish between fan and non-fan, but should I have set it at 210? Alternatively, should I have used a roasting tin with a lid?
Asked on 16 Oct 2017 by Ken