Is this a gas or electric oven not that it should really matter. Using convecion should definitely give you a brown outside and a moist juicy inside. Are you sure that the oven is coming up to the correct temperature? Have you check it with an oven thermometer - that's really the only thing I can think of. Other than that, try calling Viking and see what they say.

Follow weissman's advice and get an oven thermometer. Provided the oven is coming up to temp, try starting your roast chicken off at 400 to 425 degrees (convection if possible) until you get most of your desired browning and then turn the oven down to 325 - 350 degrees (not convection if possible) until it is done. You will want to watch it closely in the beginning when it is at higher temp so that it does not over-brown or burn.

Additional Tips:
- Try to avoid opening the oven often and leaving it open for a long time (use oven light and check visually without opening), otherwise you can lower your oven temp which will prevent proper browning.
- On many ovens, the pre-heat indicator is not accurate, so remember that when they beep or indicate that they have pre-heated, you actually want to give them an about an extra 10 minutes to fully pre-heat.
- Shallower sided roasting pans and some space (at least 2 1/2"-3" between the bird and the side of the pan help promote browning. If the bird is really close to the sides of a tall pan, the moisture rising up right next to it may retard the browning process.
- Lastly, it can help before roasting to pat the bird dry ( a wet bird will not brown as well) and rub the outside with a little butter or olive oil (I like a little olive oil infused with rosemary and garlic).

If you have taken all of these steps and are still not getting proper browning, then there may be a problem with your oven. HTH - keep us posted.

Ovens are pretty simple in concept. Your oven is obviously not coming to appropriate temp. Or, if it does, isn't holding it. If it was, your chicken would have no alternative but to brown as you're accustomed to.

Agree with others...start with oven thermometer.

How long have you had the oven/ how long has this been happening?

What oven setting are you using? Not temperature, but oven function. Is the upper element on or functioning? (roast)

As above, the butter or olive oil thing.

Odd that the convection isn't working for you. To me that would indicate too low of a temp. Be sure to use a shallow pan when using convection.

we'll get you to a good chicken.