Hi Miranda!
Yes another type of pan would work for this recipe. Just make sure it is deep dished to catch all the drippings from the chickens as they roast. You can also make this recipe in a slow cooker. Just place the chicken on top of foil balls that are on the bottom of the pan.The chickens do need to be raised from the bottom of the pan so that the juices can run under the chickens as they cook.
Hope this helps. Thanks so much for stopping by! Have a GREAT weekend.
Happy Nesting!
~Norine

Hi!
There may be some secret formula for timing when it comes to chicken…however, with this recipe I’ve always found the 5 hours is perfect regardless of the size of chicken I have used. Now, if the chicken you buy is extremely hearty and resembles a Turkey…lol…I would for sure cook it longer. The beauty of this recipe is that the low temp really allows just about any size chicken to cook perfectly. My daughter just made this for her family and her 3 year old ate three legs and told her Mommy “This is the BEST dinner Mommy!” I don’t think a better endorsement can be found. 😉
Thanks so much for stopping by and it was a great question. I have no doubt that if you were cooking for a shorter time period in a hotter oven then the concerns of weight would apply. However, like I said, 5 hours on this temp is going to produce the perfect chicken dinner.
Have a GREAT weekend.
Happy Nesting!
~Norine

Hi!
I buy my whole chickens at Costco and they come two to a package. Each are individually wrapped. So I just pulled one out of the freezer and defrosted it and left “Ethel” in the freezer for another day. lol Sorry about that. Second question…I do not cover the chicken at all! The entire time it is left uncovered in the oven to cook. It gives it that crispy sticky skin. It’s absolutely perfect. I promise! Remember you can do two chickens if you want. I just did one because there is only two of us left at home. Back in the day…I did both chickens.
Thanks so much for stopping by and I hope you enjoy this recipe as much as we do. Have a GREAT weekend!
Happy Nesting!
Norine

Hi Pat!
It adds a little sweet to help off set the salty taste. You could always cut the salt in half if it is too salty for you. I understand about the seasonings being too salty. I know the salt helps draw the moisture out of the skin and make it “crispy” but I think it would be fine.
Hope that helps? Thanks for stopping by and visiting. I truly appreciate it.
Have a Great Week!
Norine