I'm in love with Marcella Hazan's _Essentials of Classic Italian Cooking_ (recent) gift her lemon chicken caught my eye (and those of many others as I can see by doing simple searches).
Quick questions - she says put the non-oiled chicken onto a non-oiled roasting pan...
-- really?!? Does this sputter oil like crazy all over the oven? Maybe not at 350F (I ask b/c the last time I did a whole roast chicken on a cast iron skillet, I spent days and days trying to clean the sputtered chicken fat from around my oven.
-- does big heavy oven safe skillet/pan work ok here? Or does the extra space of a roasting pan matter at all? (sputtering chk fat?)
OK... that's all for now :)