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A chicken is not going to brown in 30 minutes, and you are using way too much heatMore heat doesn't mean faster cooking; sometimes it only means that you burn the outside while the inside isn't done yetTry 350F for 20 minutes per pound, and baste with the melted butter from the bottom of the pan every 10 minutes or soDid your recipe say to roast, or did it say to broil for 5 to 7 minutesbroiling probably would brown the skin in 5 to 7 minutes, because it's top heat onlyRoasting or baking uses bottom heat.
It takes longer than 30 minutes to brown chicken skinIt needs to render and cook first, then brownYou would keep the temperature super high for only about 15 minutes in the beginningThis makes the skin shrink around the meat to seal in the juicesYou can also try smearing herbed butter UNDER the skinIt makes a great sauce when it's all doneTurn the heat down after 15 minutes to something much lower, then continue to cook until done.
I believe your recipe is referring to when you may broil the chicken after it's done - which would be the only reason you'd want the temperature that highYou can broil (not bake!) afterwards to crisp up the skin, and it doesn't take longer than about 10 minutes400 degress is WAY too high for a roast, which would cause burningFor next time, this is what I do when I roast a chickenI find it fairly fool proof -Set the chicken in the pan with shallow water -Stuff either with dressing or with lemons and rosemary -Top with onions, basil, oregano, garlic powder, and lemon juice/rosemary (if you didn't already use this to stuff) -Preheat oven to 250, and bake for 3-4 hours, depending on size of chickenIf you're unsure if the chicken is cooked, use a thermometer180 degrees should be hot enough-Switch the oven to broil and increase the temperature to 400 degrees, and broil for about 10 minutes, maybe slightly longerJust be careful with this because broiling at high temperatures causes things to over brown really quick! It's also beneficial to baste your chicken throughout the cooking process, but you probably already knew thatI also cover with foil until I'm ready to broil:)
You should contact HVAC ( air conditioner manufactures) here the useie, train, ADP, lennox With all the new federal regulations they are moving from copper coils to aluminum coilsWith this being a change that is currently underway there is still plenty of room for new suppliers.
I use margarine and adobo melted in a bowl in a microwave Adobo is a hispanic spice like spiced salt I think the margarine browns betterI brush it on But I don't care if it browns or not as long as it is cookedYou shouldn't eat the skin anyway, a lot of fatI don't brine anymore, it was messy and a waste of time You should only bake at 450 for about 10 minutes then reduce to 350 for the rest of the cookingAgain as to browning, I eat food, not stare at it Chickens and turkeys you see in pictures are artificially browned anyway.
