My first attempt at roasting in a convection oven was a success. I seasoned the chicken with herbes de Provence, salt & pepper and stuffed the cavity with Clementine oranges and fresh thyme and rubbed Spanish olive oil all over the chicken. The finished product was crispy on the outside and extremely moist on the inside. I served it with roasted yams and brussel sprouts and a cranberry chutney....cranberries and raisins with cider vinegar and sugar along with Chinese 5 spice powder and Vietnamese cinnamon and simmered til thickened. It was a perfect accomaniment to the chicken.
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