Giving your chicken a long saltwater bath (brining) is a simple trick to make roast chicken turn out extra moist and flavorful... any day of the week. It doesn't even need a bath toy while it's brining. It's happy to just hang out, bobbing around. Roasting it untrussed makes sure that the dark and white meat are both evenly cooked and moist. Even the leftovers are still moist. We roasted our first brined chicken at 371º (using convection setting at 371º), and it turned out perfectly, so we've stuck with 371ºF just for luck.
I knew that you are supposed to reduce the temperature 25º when you use the convection setting for anything, but with our range you turn the knob and have to wait for the numbers to change bit by bit. I was too impatient to wait for it to go down 25 degrees, so I gave up after only 4 degrees and hoped for the best at 371º. Good call! P.S. Roasting times: 4 lb chicken-1 hour total. For every 1/2 pound difference up or down, add or take away 5 minutes...3.5 lb chicken 55 minutes...4.5 lb chicken 65 minutes.