Sure, it’s great to have a fancy All-Clad roasting rack. But even if you don’t have one, fear not. Here’s a trick that I use often. Cut some carrots lengthwise and line them up in the bottom of the pan. Cut a few chunks of onion. Set the prepped chicken onto the carrots, and strategically place the onions under the “elbows” of the wings. This will elevate the chicken to allow juice to run off and keep it from sticking. It will also flavor the juicees that run off to the bottom.