I had always thought if you roasted a chicken in a dutch oven with the lid on it would be juicy but with pale, flabby skin. This video shows a chicken cooked in a matte black LC oven with just some olive oil and salt and pepper. It emerges with brown crispy skin. Granted it was made in a high end oven, but there can't be that much difference in the way an oven cooks. Has anyone been able to get a chicken that looks like that by roasting it in a covered oven? Just curious!