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Roast Chicken Pieces with Vegetables

Spice Rubbed Chicken Pieces

Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes

Nectarine Blackberry Crisp

Serves 4 - 6 People

Planning Tips for Cooking this Meal in Convection

Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size

Resting Time for Chicken - 5  minutes

Cooking Time for Vegetables - 20 - 25 minutes

Cooking Time for Crisp - 35 - 40 minutes

Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4.

Preheat the oven in the Convection Roast or Convection Bake Mode  to 425 degrees.

  • The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375.

  • Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes.

  • Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes.

Rib Roast-6.jpg


Spice Rubbed Chicken Pieces

It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches.

6 - 8 bone in chicken pieces

2 - tablespoons olive oil

2  - teaspoons kosher salt

1 ½ - teaspoons dried mixed Italian seasoning

1 ½ - teaspoons garlic powder

2  - teaspoons smoked Spanish paprika (mild or spicy)

Medley of Zucchini, Gold Squash & Cherry Tomatoes

2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks

2 - medium golden zucchini, cut the same way

1 - cup cherry tomatoes, cut in half

3 - cloves garlic, minced

Fresh Herb & Feta Cheese Topping

1 - cup crumbled feta cheese

¼  - cup fresh herbs, mint, parsley, basil, oregano, minced

Pinch of dried red chili

Nectarine & Blackberry Crisp

6 - ripe nectarines, cut into 8 wedges each

1 - cup ripe blackberries

¼ - cup sugar

1 - stick unsalted butter, room temperature, cut into small pieces

1 - cup old-fashioned oats

½ - cup, brown sugar

½ - cup all purpose flour

1 - teaspoon ground cinnamon

Dash of salt


Spice Rubbed Chicken Pieces

Place the chicken pieces on a rimmed baking sheet and coat with the olive oil.

Combine the seasonings in a small bowl and rub into the chicken. This can be done a day ahead of time and will give the chicken great flavor. Cook on a rimmed baking sheet as directed above.

Medley of Zucchini, Gold Squash & Cherry Tomatoes

This medley makes good use of summers’ bounty of golden and green zucchini combined with cherry tomatoes and finished with a sprinkle of feta cheese and fresh herbs. When roasting zucchini it’s best not to cut them too small or they will disintegrate.

Combine the vegetables in a bowl and season with a sprinkle of kosher salt and pepper.

Toss with just enough olive oil to cover and spread onto a rimmed baking sheet.

Cook as directed.

Fresh Herb & Feta Cheese Topping

Combine the topping and gently fold into the vegetables when they come out of the oven.

Nectarine & Blackberry Crisp

Fruit crisps are so easy to make and are so delicious, they can be served warm with a little ice cream 

Mix the fruit together with the sugar in an oven-proof baking dish.

Measure the dry ingredients into a mixing bowl and sprinkle the butter over the mix.

Mix the butter in with your fingertips until the mixture sticks together. Flatten handfuls of the mixture between your palms and place over the fruit and bake as directed.



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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