After the interesting thread a couple of weeks ago concerning Marcella Hazan's ESSENTIALS, I decided last night to follow her recipe for "Chicken with two lemons." I think I did everything to the letter, and the result was fragrant, tender, and delicious. But things did not go as she described. The bird stuck to the bottom of the Calphalon roaster -- so much for her suggestion to try not to puncture the skin when turning. The bird did not swell up. The lemons did not shrivel or give up all, or even most, of their juice. (In fact, I punctured them and squeezed the juice out.) I cannot figure out what I did wrong. Next time I'd be inclined to spray a little olive oil where the bird will make contact with the pan. This "natural" chicken was cleaned so that it was open from end to end. I closed both ends, though, with skewers and string. It's a lovely, simple recipe, and I will do this again; so I would appreciate the benefit of others' experience. It was clear in the previous thread that many Chowhounds really know this book well.