A question about a recipe: Spatchcocked and Braise-Roasted Chicken
I am currently in a rented kitchen, where I only have a pan and a glass casserole dish. I was thinking of cutting up the chicken and coloring the pieces in the pan before transferring to the casserole/oven? I am also 1000m above sea level, if that matters in the cooking. I am wondering how I should adjust the cooking time/any other adjustments?