I currently work in home office but in the late afternoon I pick up my kids from school, we spend some time on the playground and usually only come home half an hour before dinner time. For soups I used the strategy to set them up during my lunch break and then let them cook for half an hour. Then turn the stove off and put it back on when we come home. The soup is ready just at dinner time. I was wondering whether I can do the same with a roast chicken in the oven. That is I put in the oven around noon, roast for half an hour and then turn the oven off, leaving the chicken in. Turn the oven back on when we get home. Have ready roast chicken at dinner time.
I was mostly wondering whether there is something that could go wrong here? Will this turn out any different from just roasting a chicken for 1 hour without breaks in between?