Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal.

A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended.

INGREDIENTS

12 oz grape or cherry tomatoes, cut in half

3 cloves garlic, smashed and coarsely chopped

8 bone-in assorted chicken pieces (breasts should be cut in half)

1 yellow bell pepper, cut into 1” pieces

1lb mushrooms, cut into ½” thick slices

1 + 2 tbsp olive oil (divided use)

2 tbsp Balsamic vinegar

1 tbsp fresh rosemary, chopped

½ + 1tsp salt (divided use)

Cracked pepper to taste

2 tbsp honey

PREPARATION

Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃).

Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened.

Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper.

Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over.  Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken.

Bake for 35 - 40 minutes until the chicken is tender and the skin has browned.

Serves 4 - 6