I've been making whole roast chickens for weekend dinners in my oven using the convection roast setting, but the underside is not getting crispy skin as is the top. I use a V roasting rack that I place in an aluminum pan plus some extra water added to cut down on smoke and spattering and place the chicken on the 2nd lowest oven rack. I set heat at 400 degrees and roast 15 minutes to the pound, unstuffed. The chickens are moist, tender, and delicious, but that pale underside really bothers me. Should I be using the convection bake setting instead of convection roast? My cookbooks give conflicting info. Anything else I should be doing to get evenly crisped skin? Turning over chicken? If so, when? I wash bird, pat dry, coat in olive oil and spices.
Thanks for your help!