I made this recipe from Ina the other night and have to admit it was one best and easiest chicken dishes I've ever made.
I would like to serve it for a party of 15-20 pp and wonder if I could multiply the servings by roasting it in the oven on a sheet pan instead of a cast iron skillet.
Would it matter that the sides of the pan are not as deep at the skillet? Also, I could place 2 "splatchcocked" chickens next to each other in each full sized sheet pan and cut when completely cooked (as the recipe called for)...... or ....... would it work to separate the chicken into pieces and have breasts in one pan and thighs in the other (so to be able to regulate the roasting time based on a pan of the same kind of chicken part)?
These are the issues I can think of so far. Am I missing anything?
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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