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Chicken with Lemons and Olives

Roasting bone-in chicken pieces definitely adds to the flavor of this easy to prepare sheet pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party I always use unpitted olives, just to be safe.

Always wanting to make good use of my appliances I steamed a simple rice and orzo pilaf from Trader Joes and some asparagus. This meal for me is perfect “fast food”, very little prep, fast cooking and amazingly delicious.

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4 - whole chicken legs, thigh and leg separated

1 - tablespoons, smoked paprika  (I used mild but use the spicy one if you prefer)

½ - teaspoon mixed Italian seasoning

½ - red onion, cut in ¼” thick slices

2 - small lemons, sliced (the mild flavor of Meyer lemons works well)

½ - cup Castelvetrano or Manzanilla olives


Heat the oven in the Convection or Convection Roast Mode 400 degrees.

Pat the chicken pieces dry with a paper towel, place in a large shallow bowl and season with kosher salt and cracked pepper.  Sprinkle the smoked paprika and italian seasoning over the chicken and drizzle with 1 tablespoon olive oil and gently toss so that all the chicken pieces are evenly coated.

Add in the onion and lemon then spread onto a rimmed baking sheet.

Cook for 20 minutes then fold in the olives for the final 10 minutes of cooking time.



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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