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I often oven-roast chicken (either whole butterflied or whole leg quarters) in the oven at 425 degrees. Usually on a rimmed baking sheet and frequently with vegetables on the pan with the chicken, but not always. I like the crispy skin and the moistness of the meat. What I don't like is the splattering and smoking in the oven after the grease accumulates in the pan. Not quite as bad when there are vegetables along with the chicken but really bad when I do a whole butterflied chicken. Is there a remedy? I may just have to quit doing it this way because the oven gets so greasy and continues to smoke the next few times I use it. I thought about putting a piece of bread in the pan with the whole chicken to absorb the grease and stop the splattering but I think it may turn into a charcoal block or catch fire!