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.

Thanks teresa.... it is indeed the recipe that I am talking about! I LOVE it and it is OH so easy (except that you really have to plan way ahead because it takes so long to cook).

You mentioned in an earlier thread that you occasionally freeze a Sticky Finger Chicken after you have cooked it.... do you freeze it whole or break it apart in pieces (wing, leg, thigh, breast)? And... after you thaw it out, do you just microwave it to heat it up?

Thanks so much for posting this wonderful recipe. Baked chicken is my all time favorite meal, so this is a keeper for me. Now that I have found this recipe, I buy 4 chickens at a time when they are on sale ($.69/lb at Food Lion yesterday) and I usually freeze three and bake/roast one.

My family (Mom, Dad, brother, SIL and kids) may be coming over this weekend and I thought I may roast all 4 birds at one time, but didn't know how successful it would be to attempt all 4 at the same time.

Thanks for the help! BTW... my oven would fit all 4 with no problem, but the top ones would be close to the top burner, that is my concern with the over-browning.

The freezing suggestion came from the recipe source. I don't usually freeze cooked chicken; I just find a way to use it up by making chicken fried rice, chicken and dumplings, chicken noodle soup, quesadillas with bits of chicken, etc.

I would rotate the chickens half way through the roasting time if the top ones appear to be browning to fast. Also, you could tent them with a big piece of foil.

I'll have to check out that Food Lion special!