Any one know how to keep a roasted chicken or rib roast or pork roast from splattering ick all over the oven walls while it cooks? I just spend 40 minutes looking for an oven splatter shield online and found absolutely nothing useful. There are
many variations for the microwave and cook top, but nothing for the oven.
These are all foods I love but my spine is full of arthritis and oven cleaning just sucks. Can you help?
Mrs. BGR

Umm, tin foil? Mold it, shape it, throw it away! That's the best part.

Have you tried oven bags? Meat stays really juicy.

The old way to cook a ham was to loosely cover it with brown paper (from a store paper bag). I think this would work for a roast or chicken - the air gets to circulate around the meat but the brown paper catches the grease splatters.

The other option is to cook the meat at a very low temperature for a long time. I here's a recipe I often use for chicken:

Roast Sticky Chicken-Rotisserie Style

Surprisingly the skin comes out nice and crisp but the meat very tender.

I've seen recipes for slow cooking beef and pork but haven't tried them.

TillerBee - the 250 degree recipe might do the trick. :O)
I, too, will try the brown paper bag. I use oven bags for some things but don't get the brown crispy bits BGR loves so much. Same with foil. Guess there is a big, fat hen in my future. :O) Thank you!
Mrs. BGR

I thought of another way to cook a roast - use a large cast iron pot/dutch oven with a cover - and don't add any liquids. The cast iron acts like a small oven within the larger oven.

I do put the roast on a trivet so the meat is not on the bottom of the cast iron pot so the meat doesn't burn on the bottom.

Actually I do a large turkey in an old very large blue enamel cooker. I put the turkey on a rack and do use a cover. The turkey always comes out moist but still nice and browned.

I use one of these for smaller joints:

https://www.amazon.com/gp/product/B000050AVC/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1

and foil for the bigger ones.

I unwrap for the last 30 minutes to get the nice crispy bits.

I also have a self cleaning over

ChampagneAbby, the large blue enamel cooker that I wrote about above is similar the granite ware that you linked to at Amazon, only my pan is very, very old. These dark pans cook roasts very well and do allow them to brown nicely.

Mine looks exactly like the one I found on amazon, but it is over 50 years old

My old oval roaster is marked on the little top swivel----1911!

I've wrestled with this also. After I clean the oven I tell John "no roast chicken for a while"!
I have tried the Romertopf clay pot, cook the chicken and then the last 30 minutes you take the top off.
It still doesn't get as crispy and only the top part gets crispy at all.

So, in my old age, I've just decided to stop cleaning the oven. Brown, crispy bits!

That's the spirit!