Minimizing oven mess when roasting veggies with olive oil

My oven is a rolling disaster in winter when I roast vegetables or spatchcocked chicken at 400 - 450 degrees. Does anyone have a solution- other than clean it every darn week?

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2 Comments

Nancy January 12, 2020
For both chicken & vegetables, I roast them in a deepish dish.
Use a moderate amount of oil (enough for flavor and mouthfeel, but not swimming in it).
To with a piece of foil for most of the time - not tucked in, open at the sides - which prevents most splattering.
Then, remove the foil near the end for crisping of edges.
 
Lazyretirementgirl January 12, 2020
Great suggestions! Thanks so much.
 
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