Questions about roasting in anodized aluminum pans.

[wildeyed]

So I have two hard anodized aluminum roasting pans, small and large. They brown meat nicely, but I have problems with over cooking potatoes and vegetables I am roasting with the meat. I have already worked out that I need to add extra liquid with pan drippings to keep them from burning, but I have not figured out how to properly roast the potatoes and vegetables in these pans. Tonight I made a chicken, which was admittedly somewhat over cooked. The potatoes looked lovely, but the brown crust was too hard and thick and they stuck horribly to the bottom of the pan. Anyone else have this problem? I am in search of the perfect roast chicken and fixings.