In the Bag

• Oven bags are made of heat-resistant nylon that allow the chicken to roast to a golden brown, while containing the fat and juices at the same time. Since nothing leaves the bag, the chicken remains moist and juicy. The roasting pan also stays clean and pristine, as does the inside walls of your oven. Simply cut a slit in the bag during the last half hour of cooking for an extra crispy roast.

The Foil Tent

• Cover the chicken with a foil tent to prevent the splattering of fatty juices. Unlike a tight foil wrapping, the tent formation allows for even heating and browning. Rip a piece of aluminum foil from the roll, making sure that it is at least 5 inches longer than the chicken you are preparing to roast. Fold the foil in half and place it over the chicken, folding it over the sides of the roasting pan to secure.

The Vertical Roast

• Unlike a roasting pan that keeps the bottom of the chicken from browning, a vertical roasting rack ensures that every angle of the chicken's skin is exposed. Vertical racks also keep the inner cavity of the chicken open to the heat, enhancing flavor. To prevent fatty drips from splattering while the chicken is standing up, place the rack inside of a roasting pan filled with a ¼ inch of liquid, maintaining this level throughout the roasting process by adding liquid as needed.

Cleaner is Better

• Keeping your oven splatter-free is about more than aesthetics. The cleaner your oven, the less worry you have of smoke or odors of burned-on foods exuding from your oven during roasting. Also, the dirtier your oven, the less likely the temperature gauge is to register a true reading -- making burning and overcooking more likely. In the event that splatters do happen, follow the oven manufacturer's instructions for proper cleaning procedures.