If you are referring to the Sticky Chicken recipe I posted over on the Recipe Exchange, it is hard to say not knowing the size of your oven or the size of the chickens. If you can put two chickens side by side in a 13x9 pan, you should be able to get two pans on one oven rack at the same time. I think that a foil lined pan will hold all the juices from 2 chickens. Can't help with the convection oven, but I don't think I would lower the temp. The birds may cook a little faster, but that wouldn't hurt anything. Do check them with a thermometer so they don't over cook. I'm going to fix a bird myself this weekend. Here is the recipe I posted: A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Shoot, too late for the onions. I will next time for sure. I just drained the fat.....too much, which I normally don't have with my chickens. This bird is an oddity. I also turned her over so the breasts cook crispy.

I guess I'm in the minority but I thought this was a lot of work for ok but not great chicken. I thought it had a very chickeny taste. However I used fresh garlic--I hate the aftertaste that garlic powder leaves. The skin did split on mine but I looseded the skin in order to put the seasonings and garlic underneath. I was amazed at the amount of fat and liquid in the pan by the end, and it certainly was pretty, but in future I think just a chicken breast with bone in baked for half an hour or so is easier and tastier.

I haven't used a Miele, but in general, with that kind of roaster, basic directions are roast (bake) at 350" F for an hour and a half. Convection isn't necessary. That would be for a bird that's around 4 lbs. Add another 5-10 minutes if it's much more than 4.25 lbs. Scant the time if it's under 3.75 lbs. Use your thermometer to check if need be. Beware that when you puncture the skin, the juices run out and can leave you with a tough chicken. If you're sure it's cooked, it's better to let it rest before cutting. This device looks denser than many, so it might cook faster than I've said. Caution: When you remove the stand from the oven, make sure to put it down on a dry and not cold surface, or it may crack. A wood trivet would be best, or maybe a silicone hot pad.