To make a perfectly cooked, juicy, roasted whole chicken with crispy skin, should it be in the oven covered or uncovered...and what pan should I use? (I've been buying the pre-cooked rotisserie chicken at the grocery store, but would like to start roasting at home.)
- Cast iron skillet
- 13x9ish casserole dish with 1.5-2" sides (Pyrex, steel, or stoneware)
- Pampered Chef Deep Covered Baker (rectangular stoneware casserole dish with cover)
- Something else?