A couple weeks ago we bought a roasting pan and a couple days ago we christened it by roasting a chicken. It was a great Sunday dinner. I used Giada's recipe for garlic citrus chicken, it has lemons and oranges inside it and a sauce/gravy with orange juice and stuff. It was not easy to figure out when it needed basting and how exactly to do it, but it came out great! I don't know if it's meant to be burnt like that on top or if it's just my special talent, but it didn't seem to mattter. I even made the gravy where you simmer the juices, strain the solids, and skim off the fat. I couldn't quite get all the fat off though, how exactly are you supposed to do that?? The best part was that there was plenty left over for a couple lunches of tasty chicken sandwiches. So, now that I have this great pan, what else can I roast??