Use the broiler only, No convection, No oil on the skin, No butter under the skin. Not sure about time we tend to go by the look of it, one thing to make sure of ... When you test it to find the internal temp try not to let it sit to long or the heat from the broiler will burner the closest part of the chicken to the top. The other thing to worry about is falling over when you taste the best chicken you did have :)

The only thing I'd do differently is to leave them whole when you put them in the oven. I usually wait till they're nearly done, then cut them in half, mash them with a fork to soften them up (you could add butter then, too, but I don't), and then return them to the oven for the last 10 minutes or so. If you cut them in half before baking, they form a "skin" on the cut surface, and the firmer texture makes them more difficult to mash. Sue

Although it would be fine to peel them, cover with water and refrigerate, I was thinking the same thing as sushipup. Depends on how many potatoes you're needing I guess. I'm not a fan of reheated mashed potatoes, especially if they're been flooded with too much butter and fluid. That's one leftover I'll throw. I guess I'd rather have instants than reheated. One good thing about this time of year: I now have a large walk-in cooler that some call a "garage". So there's no problem with refrigerator room being at a shortage! Make ahead gravy could be a time saver and stress reliever. Even cooking the turkey ahead of time would be fine. But I'd say peel them ahead instead of make them ahead of time. But those are just my opinions! Caroline, I'm shocked that you haven't trained Sam to peel potatoes for you!

I know you’ve all been waiting with bated breath for the outcome. Making the custard ahead worked like a charm! I let it sit out for about 30 minutes (the length of a power nap), then sliced the bananas and completed the recipe. It was a hit! Thanks for all the words of encouragement and help!