I finally figured out how to make roast chicken in my stoneware!
1. I roasted the chicken alone and uncovered for 20 minutes (sounds sad).
2. While the chicken was tanning, I filled the stone lid with water and let it soak.
3. I added zucchini and carrots cut in half, and potatos and onions quartered, and then drizzled olive oil over the top. I put the lid on.
4. I put it in the oven for another hour (or so) and it came out beautiful and delicious. And the veggies were especially yummy.
The one leg looks strange, because I had already cut it and served Chad before I thought to reassemble it and take a picture. It looks askew. The trick was to let the chicken tan. Last few times I just cooked the chicken with the lid on the whole time and the chicken looked pale and unappetizing (although it was still tasty.) Also, I think soaking the lid keeps the chicken moist.
