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Lemongrass and Turmeric Roast Chicken with Asian Style Panzanella

If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots and toast the croutons at the same time. The magic of Convection makes it easy.

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1 Whole Chicken , backbone removed and flattened out

1 stalk lemongrass, smashed with back of knife and roughly chopped

1 tbsp turmeric

3 cloves garlic

1 tbsp fish sauce

2 tbsp vegetable oil

1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil

For the Panzanella

½  sweet baguette, cut into 2 inch chunks

4 tbsp unsalted butter, melted

½ tsp garlic powder

1 tsp Old Bay seasoning

2 heads romaine lettuce, chopped

1 English cucumber, peeled and sliced

½  red onion, thinly sliced

½ bunch baby radishes, thinly sliced

3 sprigs mint, leaves picked whole

3 sprigs basil, leaves picked whole

6 sprigs cilantro, leaves picked whole

For the Dressing

½  cup sweet chile sauce

¼  cup lime juice

¼  cup vegetable oil

½, teaspoon salt

½  teaspoon pepper

Whisk all the dressing ingredients in a small bowl until combined.


Chicken and Marinade

In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight.

Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20  minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing.


Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Toast in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Set aside to cool.

Combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl. Add the cooled bread and enough of the dressing  to evenly coat the salad and toss to combine.

Place the salad on a large serving platter, arrange the chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan.



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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