I usually cook a chicken with lemon and thyme in a large crockpot, but have been trying to justify the purchase of both a large oval Le Creuset and a Lodge Enamel round dutch oven. So went to the store to get a small roasting chicken and they had NONE. Had to buy chicken pieces. During preparation realized immediately that these pieces wouldn't fit in the Lodge oven, so chose the Le Creuset--but the pieces don't all fit in a single layer: the breasts would have to sit on top of the smaller pieces.
Is this okay or do they need to be in a single layer? Yes I've got a large turkey roaster (and there's still the crockpot), but I really wanted to use one or the other of these new ovens. Should I divide the chicken between the two of them? Put the breasts in the Lodge? (Have a layer of carrots, celery, onion on the bottom.)
And since I'm used to cooking in a crockpot, how long at 350 should I plan for? I don't really want to do a high-heat method.