i.r.e wrote:
> i have a whole, cut up, chicken that i was planning to roast. will i
> be successful even thought the chicken isn't whole anymore?

Certainly you can be. For the simplest method, I'd place the pieces in a
roasting pan on a rack, skin-side up, brush them with a little melted butter
or oil and sprinkle with pepper and just a little salt. Slow roast the
pieces at about 350F for an hour or hour and a half. It really depends on
the weight of the pieces. You want the juices from the meatiest parts, I'd
guess cut-up that would be the drumstick or the meaty part of the thigh, to
run clear (no pinkish bloody looking juices) when poked with a fork. Brush
the pieces with the butter or oil a couple of more times during the roasting
process to crisp the skin.

Jill