Adam bought a ceramic chicken cooking dish last summer, putting me into a furious state of cooking gadget envy. For those who have ever had “beer butt chicken,” this dish does the same thing — but cleaner. You fill the small container with the desired liquid and spices, place a whole chicken over it and roast for 1.5 hours at 350 degrees. The result is crispy, perfectly roasted chicken, with the fat drained off into the dish vs. the bottom of your oven or grill.
A bit of chopping and grilling of vegetables and voila: fajitas for a family dinner. Yes, oh yes, I will be making this often.