I've made several attempts at roasting a chicken. I have a convection oven. I always truss, and I rotate the pan a couple times during cooking. I use a calibrated leave-in digital thermometer and roast until the thigh is 165-170F. Juices run clear where I poke it in the breast. I've tried roasting ranges of 350-400F. The last time I roasted, I roasted breast side down for 15 minutes before flipping it to breast side up.
But when I cut into the the chicken, the meat where the thigh joint connects to the leg joint, or the wing joint meets the breast is very red. Or really pink juices pour out of the cavity. Where the rest of the chicken is not underdone is totally fine. The breast is moist, and the skin is kind of crispy. But I always have some really disturbingly under-cooked spots. This happens almost consistently. Anyone else have the same problem?