Just purchased an unglazed roasting pot and used it for the first time last night.Have to soak in cold water before each use and goes into a cold oven.Lined bottom of the pot with a varity of root vegetables,such as carrots,baby leeks,fennel,small white onions,some celery and a few canned cherry tomatoes.Placed skinless(not boneless)chicken thighs,about 8,on top.Pour on about 1/2 cup unsalted chicken stock,1/2 cup red wine(Barolo),salt and pepper and bunches of fresh herbs.Place in oven set at 500 degrees and cook for 1 hour.Don't add to much liquid.It came out awesome.Served with barolo risotto and 3 1997 Barolo.Will post informal wine notes later today.

I'd be interested in a side by side comparison with traditional roasting methods.

Veggies came out very tender and the thighs were browned outside and moist inside.Any remaining liquid could be reduced for a more concentrated sauce.What i really liked about it was how quick it was to prepare and cook ,about 1hr.and 15mins.The most important thing to remember is to soak the roaster before use and to put into a cold oven.Also you need to place the roaster on a warm surface (stove top)when taken out.