"Fred" > wrote in message
...
> When roasting a chicken (or anything really) using standard roasting dish
> in oven, will it be quicker with or without the lid? Thermowave or bake?
>

Quicker with, far better without. You want a nice crispy skin. I clean the
chicken, slather it in corn oil, sprinkle a lot of seasoned salt on, way
more than you'd normally. Bake at 375F for 50 minutes or longer if the
chicken is more than 4 pounds. You will love the results.

Paul