It looks like you're new here. If you want to get involved, click one of these buttons!
Okay, I fought this one and about threw everything away. I will calm a little and post another day about the Royal Oak I used. Anyway, I figure if I had bacon on my taters, I better pull the skin on the chicken. All was great but was on for 2 1/2 hours at 200° (RO sucks)
Anyways.... it did happen, here is a photo.