If I roast a chicken (spatchcocked) with carrots, onions, and potatoes below it, will there be too much steam for crispy skin?

Ideal temp? I've done a chicken at 475°F before but I'm worried about the veggies at that temp

submitted by /u/BadGelfling
[link] [comments]

from AskCulinary https://ift.tt/0bC6XNE