I'm interested in making Ina Garten's Skillet Roasted Lemon Chicken - see link below - for a dinner party in a few days. One thing I like about this recipe is that I can set it all up and then just pop it in the oven and be with my guests. However, I need to make it for 20 people. I don't have a cast iron skillet that big. What would happen if I made it in a large roasting pan and/or pyrex dishes? Do I need to adjust the cooking time or anything like that? Also, if I add small potatoes to the bottom, does that change the cooking time? (It sounds like you want something to soak up the sauce, but this will be for Passover, so the best I can do is potatoes).
I greatly appreciate any advice! I'm trying to cook more, but get really nervous when I don't have very specific step-by-step directions when I'm trying something new.