BAKING DISH WITH WIRE RACK RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 425°F. Arrange 1 1/2 pound small fingerling potatoes and 1 pound small shallots, peeled, in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper, then toss to coat. Place pan on lower rack, then set 1 Dai Due's Master Brined Chicken, breast side up and tail facing oven door (this will make it easier to remove when it's done), directly on rack above vegetables.
• Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165°F, 35–45 minutes. Insert a longhandled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables. Let rest 10 minutes before carving.

Steps:

• Preheat the oven to 450 degrees F. 
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.