I love oven-baked meals, especially when I can put all the ingredients in one roasting pan. That's why, instead of frying ...

A roasting pan with lid and a bottom rack is ideal, since elevating the chicken helps ensure air and heat circulation, helping it to cook faster and evenly, but a Dutch oven or a half-sheet pan ...

Put on the lid, turn off the heat and set aside to infuse ... Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil ...

6. Remove the pan from the oven and remove the lid or foil. Stir the artichokes into the rice. Set the chicken thighs on top, skin sides up. Brush with the reserved lemon mixture. 7. Roast ...

18-quart roaster oven roasts, bakes, and slow cooks and fits up to a 22-pound turkey Self-basting lid recirculates moisture ... enamel-on-steel roasting pan for fast, even heat distribution ...

Roast for 3–3½ hours ... This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a ...

Place the lid on the pot and give it a good shake ... Carefully remove the hot roasting pan from the oven and use a pair of tongs to place the potatoes one at a time onto the sizzling hot fat.