Your Recipe for Convection Cooking

Select a Category then Double click on an image

  • Instagram
  • Facebook

Baked Chicken Thighs with Zucchini, Tomato and Summer Squash

Often when I cook a meal in my convection oven for a group of people, I ask myself, what else I can cook while I have in the oven the main dish? Of course I will prepare a side dish and dessert. Why? Because in convection I can cook in multiple rack without tranference of flavors. 


In this page, you can find three delicious recipes that can be prepare in no time and baked in one go:

 

Roast Chicken Thighs Pieces

Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes

Nectarine Blackberry Crisp


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.

Serves 4 - 6 People

Portrait-Larissa.jpg
Rib Roast-6.jpg

Larissa Taboryski

Ingredients

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

Preparation

Spice Rubbed Chicken Thighs


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.

WATCH RELATED VIDEO

arrow&v
Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

Watch Related Video

Thumbnail-5.jpg