Roasting tin vs earthenware

[Jux]

I am doing chicken for tonight. Usually I just pour hoi sin and orange juice over the pieces, bung it in the oven and come back an hour later. Usually, I do it in a roasting tin.

For some reason today I decided to marinade the pieces first and have put the whole lot in an earthenware dish. S it's ovenproof, I could just bung that in the oven.

What differences should I take account of? Should I cook it longer, different temperature etc? Anyone know?

An earthenware dish is going to heat up a little more slowly and cool down more slowly than a tin. Don't think it would affect the cooking time or temperature, however.

Thanks. I'm bunging it in now.