Did anyone else make Melissa Clark's Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons recipe from the 3/11 NYTimes? You roast a chicken on a bed of day-old bread, which is supposed to result in crispy, dripping-soaked croutoney bread. My smoke alarm went off and I got burnt bread. BUT, the chicken was the most gloriously juicy bird ever. The bits of bread directly under the chicken were edible and tasty. I'm dying to get this right!