Have any of you tried blasted chicken?
Pre heat the oven to 400 degrees. Meanwhile using the ovens grill pan, line the bottom with foil and fill with cut up potates. Place the chicken on the top part that has the slots. Do not truss the bird. This is where my memory starts to fade. I think you roast it for 10 min a pound. Whatever then you turn off the heat and leave the oven closed for another period of time that I can't remember. The chicken is moist and has very crispy skin. The potatoes catch the drippings otherwise this is a very smokey event. They make a great side dish.
Melinda's website is still down and she is out of town at the moment. As soon as I can I'll post the correct times.