Abstract: A skin-covered meat product, such as poultry and especially chickens, is roasted and grilled in a cassette-oven installation with a roasting oven, a spray box and a grilling oven. First the skin of the chicken is perforated by injection needles and simultaneously a saline solution with atomized seasonings is injected into the chicken meat. At a starting position the chickens are threaded and fastened on a vertical rotary spit suspended on an endless conveying chain (24), the spits are electrically heated and together with the chickens are transported through the roasting oven where the chickens are exposed to short-wave infrared radiation and roasted. The spits with the chickens thereafter are transported through the spray box where the chickens are sprayed with a mixture of oil and atomized seasonings and then are transported through the grilling oven where the chickens are exposed to medium-wave infrared radiation and grilled.