Quote Originally Posted by channlluv View Post
GLC, do you roast your chicken on that ceramic cone-shaped dish with the veggies underneath to soak up the drippings, or is the sombrero-looking thing purely for presentation?

Roxy
Roxy - yes, we roast it on that thing. I have a metal version as our ceramic one kept cracking even though we treated it well. It does a fantastic job on both the chicken and the veggies! It works particularly well with free-range birds which tend to be a little less fatty than regular grocery store birds.

In fact, I've never served it that way because the dish gets way too hot and I always overload the veggies (so it can be messy). It's pretty impressive looking for company that might be hanging out in the kitchen as you cook, though!