So, blind follower that I am, I had to try Carrington Fox's chicken recipe right away. I followed instructions closely and found some Carribbean jerk-style spices in my cupboard which I used sparingly as a picky 5-year-old was going to be among the dinner guests.
I was skeptical (terrified, really) about the lack of liquid, since I first practiced crock-pot cooking in the 1980's where it was all about adding liquid. It was a huge leap of faith not to cheat and add a tiny bit of chicken broth, but it paid off handsomely. I couldn't believe how juicy the chicken and potatoes turned out. So much better than when I added liquid or used chicken in parts -- never again.
I substituted canola oil for butter before broiling and the skin ended up just okay, not a delicious crispy gold all over. I'll settle for okay since okay is healthier for me (and I shouldn't be eating that crispy skin anyway).
What I'll do differently next time: use less garlic and maybe more of the Carribbean jerk rub.