terri whoever invented the SC mode is TOPS in my book! Kicky I have made this chicken by Ina many times. I already cooked the chicken and it turned out great. I was just not sure with it being larger and my them. being broken (which was replaced as of yesterday - I can't live without it). Perfect Roast Chicken Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of 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. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables Recipe Summary Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Inactive Prep Time: 20 minutes Yield: 8 servings

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.

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.

That first recipe that mzdee contributed looks intriguing! I'm going to take my chicken out of the freezer now and start marinating it tomorrow. (Gotta think ahead!) The other recipe looks more like Teriyaki Chicken Wings which I also make but with less sugar (Splenda) and powdered Ginger and orange juice. My grocer sells whole chickens for extremely cheap occaisionally. I have a crock pot recipe that calls for a whole chicken and amazingly, it turned out pretty good. I never put raw meat with the exception of beef roasts in there before. Even pork I browned. So live and learn. I am going to try the sticky chicken marinated chicken recipe in the crock pot this week.