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How to Roast Chicken Convection Steam

When roasting a whole chicken in the Steam Oven (Combi Roasting) there are several things to consider; one, a characteristic of Convection is moisture retention and two you are cooking with additional humidity.  This means your chicken will be incredibly flavorful and juicy but the skin will not be especially crispy.  The best way to get some good color on the chicken and render a somewhat crisp finish is as follows.

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1 - 4-5lb whole chicken

1 - scant teaspoon Kosher salt

1 - scant teaspoon Old Bay seasoning

2 - teaspoons olive oil

4 - sprigs fresh thyme


Larissa Taboryski


Combine the seasoning and oil and rub onto the chicken. Place the thyme sprigs in the cavity and thread  a metal skewer through the legs to balance the chicken. 

To ensure even cooking it’s best not to tie the legs too close to the body.

Step 1. Begin cooking  the chicken in the Convection Mode 425 degrees for 15 - 20 minutes.

Step 2. Change the oven Mode to Convection Steam 350 degrees and cook the chicken for an  additional 40 - 45 minutes or until the juices run clear.

You can reverse the process if you prefer but be sure to drain off the pan juices first to avoid excessive splattering.

Several other important tips for success are:

Always roast whole poultry on a rack in a shallow pan; this allows circulating Convection heat to evenly penetrate the bird from the edge to the core and prevents the juices from being leached out.

Always factor in time for resting before carving and don’t be alarmed if you see some red bone around the joints, this is another characteristic of the moisture retention, just make sure the meat is cooked through. 

Remember you can always put the carved chicken pieces back into the Steam Oven at a low temperature 250 degrees in the Convection Steam Mode for a few minutes and the red will dissipate.

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Baked Chicken and Rice

There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.


Larissa Taboryski



8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)

2 - tablespoons olive or vegetable oil

1 - teaspoon Kosher salt

½ - teaspoon granulated garlic

1 - teaspoon ground cumin

½ - teaspoon mild or spicy smoked paprika

½ - teaspoon ancho chili powder

1 - teaspoon ground turmeric

1 - teaspoon dried oregano

Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.

Vegetables and Additional Ingredients:

1 - tablespoon olive oil

1 - large yellow onion, diced

1 - medium yellow pepper, diced

1 - poblano chili, diced (if you like some spice)

3 - cloves, garlic minced

1 - Portugese mild or spicy Linguica sausage diced

1 - 14oz can chopped tomatoes

1 - cup short grain rice or Arborio

2 - cups chicken stock


½ - cup Manzanilla Spanish olives

¼ - cup chopped fresh cilantro leaves


Oven Options:

  1. Cook the spice rubbed chicken pieces in the  Convection or Convection Steam Mode while cooking the rice and vegetables on the  cooktop. Cool and slice the chicken and combine with the chicken and  pan juices with the rice. OR

  2. Sear the spice rubbed chicken pieces in the  Convection Mode while sauteing the vegetables on the cooktop.  Add the  rice and stock to the pan, nestle the seared chicken pieces in the rice  and bake covered in Convection or uncovered in the Steam Oven  for 30 - 35  minutes.

Oven Method 1:

Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.

Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.

When the chicken has cooled, slice it  (or leave whole  if you prefer) then skim the fat from the pan juices and stir the  juices into the rice mixture.

While the chicken is cooking, prepare the rice mixture.

Heat a large saute pan over moderate heat,  add the oil, increase the temperature to medium high and saute the onion  for a few minutes to soften.

Stir in the peppers and cook for a few minutes until the edges begin to brown.

Add the garlic and stir for a few minutes then add the  sausage, cook for another minute or so then add the tomatoes and cook  for 4 - 5 minutes.

Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.

Gently stir in the olives, add the chicken and garnish with the chopped cilantro.

Oven Method 2:

Sear the chicken on a rimmed baking sheet in the  Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.

Saute the vegetables as directed above in a large  ovenproof pan and once you have added the liquid, nestle the par cooked chicken  pieces into the pan and scrape any cooking juices into the pan. 

Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35  minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.

Garnish as directed.

Serves 6 - 8

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