I just roasted a spatchcock chicken from Trader Joe's at preheated 425F for 1 hour and 15 minutes on the middle rack.

The marinade in the chicken package (which you do not rinse) helped with browning and I basted several times to help because their chicken tends to brown up a lot on legs and wings which are very exposed, but unexposed skin is very white. 

I don't have a convection oven at this time but think using one would help a lot with more even browning.