I've read some reviews that say that the drippings get burnt. Put the chicken on a bed of mirepoix (relitively the same sized cuts of onions, carots, celery) about a cup will do. This keeps the bottom from getting burnt because it is not on the pan and achieves a more even level of doneness. It also makes more juice for a sauce and makes it a bit sweeter.

Reviewed On: Oct. 6, 2009