I could not get the grill going in the frozen temps last night so I roasted the chicken in the oven. Problem with doing that has been how much smoke would fill the house since we do not have a hood over the stove. Theresa suggested I put some water in the pan to catch the drippings. It worked really well.
We like a crispy browned skin on the chicken so we roast at 375. We have used the dutch oven filled with veg and chicken broth before, but we do not get the crispy skin. The gravy from the dutch oven is amazing, but the chicken is meh…. In the roasting pan it comes out perfect and we make the gravy from canned broth. I figure next time we will mix the two methods and get it right.