Questions like this always make me wonder if my oven is working at the proper temp. I know I can get an oven thermometer, but I’m pretty lazy. I usually roast my chickens at 425. (I don’t really follow a recipe, like I said, I’m lazy.) and I’ve never really noticed splatter. Maybe I’ve been roasting them at 400 all along, I have one scheduled to go in the oven tomorrow. I think I’ll turn it up and see what happens…
