Have I mentioned how much I love having a convection oven? It’s kind of bad, though, because I was never a fan of chicken skin (I know it can be delicious, but I always picked it off), and now, whenever I roast chicken, it’s deliciously crispy on the outside, and supremely juicy on the inside. Now I love it! There’s a great article on how to properly roast chicken, and we’ve been using this method ever since originally reading it. I got a few pieces of chicken breast, patted them dry, seasoned them with Penzeys Cajun Style Seasoning, salt and pepper, and roasted it at 425°F until it was crispy on the outside and perfectly cooked on the inside.