Advice Please - I am still getting used to my convection oven - how would you adjust this recipe?

[hallie-in-fla]

It's a wonderful Barefoot Contessa recipe for Roast Chicken that I've had good results with in the past. This time I want to try to convection roast it. I am thinking I will reduce the oven temp by 25 degrees and then just watch the internal temp of the meat for doneness because I plan to roast 2 smaller chickens instead of one big boy. Should I add some broth or water to the pan so the veggies don't burn in the pan? But I want them to come out roasted and caramelize, not stewed into a mush.

Here's the recipe:

Perfect Roast Chicken

Barefoot Contessa

Serves 3 to 4

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons butter, melted

1 Spanish onion, thickly sliced

1 cup chicken broth

2 tablespoons all-purpose flour

Preheat the oven to 425 degrees.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pate ht outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

If you want to roast vegetable with the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the chicken on top of the vegetable for roasting.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest.

Slice the chicken onto a platter with vegetables.

 

[dawnnys]

They say convection ovens cook food faster and more evenly...

so your time sounds about right, not because you have the 2 smaller chicken, but because of the faster cooking in a convection oven vs. a conventional oven.

As far as the roasting of the vegetables goes, what does the original (conventional) recipe say to do? I think I'd do just that. No changes, unless you remove them after a shorter time, also.

 

[judyw]

Made this recipe in my convection oven.....

I've made the same recipe in my convection oven but lowered the temp 30º and left the rest of the recipe the same.

 

[hallie-in-fla]

Thanks for the feedback - I "chickened" out and just roasted them using the reg. oven. I didn't

want to risk messing up with dinner looming. BUT - now that I know you've tried it, I will definitely give it whirl.

Thanks -