Roasting Chicken and Vegetables with a Convection Oven

 I had never used the convection roasting option on my oven but when I was at a friend's house while she cooked one - I was inspired! Reading up on convection cooking I learned that all things bake and roast better with convection because the heat is constantly moving around the oven so it cooks more evenly. Meat is more juicy as a result. Here are my efforts: I chopped a bunch of root veggies - carrots, potatoes, Brussels sprouts and parsnips and put those in the bottom on a roasting pan. I tossed them with olive oil and salt and pepper.

I placed a 4.5 pound roasting chicken on a rack rubbed with olive oil, salt and pepper - wing side up. I placed in oven and turned it on to 400 degrees for 15 minutes. I turned it down to 350 and then cooked another 45 minutes. Now I read that with the convection roasting that it would only take 1 hour. However I think I inadvertently turned off the oven and had to cook for about 35-45 minutes longer. But once it got going properly it cooked quickly! I flipped the chicken from side to side to breast up every 20 minutes to cook evenly.

It really was great - cooked through and very moist! I made a side of wild rice to make a perfect but easy dinner!