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Roast Chicken and Sweet Potatoes with Chili and Citrus

The great thing about cooking with a Convection Speed oven is that you get all the benefits of Convection cooking with a bit of added speed from the low wattage of microwave power. In this preparation, we begin by cooking the chicken with a combination of Convection and Microwave power for 10 minutes. Then when the sweet potatoes are added the cooking is finished in the Convection mode.

Finishing the cooking in the Convection mode allows you to cook on two racks at one time and because the chicken got a head start both dishes will be ready at the same time. In other words this is a good use of the oven tools.


Larissa Taboryski

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For the chicken

6 bone-in chicken thighs

2 tbsp chili powder

1 tbsp smoked paprika

1 tsp ground cumin

½ tsp dried oregano

½ tsp salt

4 tbsp orange juice

1 tbsp orange zest

1 tbsp lime juice

1 tbsp olive oil

For the sweet potatoes

2 sweet potatoes, peeled and cut in half lengthwise, then cut into ½ ” slices

1 tbsp olive oil

For the black beans

1 can black beans, rinsed and dried

1 small jalapeno, seeds removed, thinly sliced

2 cloves garlic, minced

2 tbsp chopped fresh cilantro leaves

1 tbsp lime juice

1 tbsp olive oil


Heat the Speed oven in the Convection Mode to 375°F.

Rub the seasoning and oil into the chicken pieces and arrange them on a shallow-rimmed baking dish.

Place the tray in the heated oven and touch the Microwave + symbol to add 360W microwave paper and set the timer for 10 minutes.

Meanwhile, toss the sweet potatoes with the oil and spread them onto a rimmed baking sheet. When the timer has elapsed touch the Microwave - symbol, and place the potatoes in the oven on the wire rack.

Continue cooking the chicken and sweet potatoes in the Convection mode at 375℉ for another 15 - 20 minutes until the chicken is cooked through and the potatoes are fork tender.

Combine the black beans with the jalapeno, garlic, cilantro, lime juice, and olive oil. Combine the mixture with the sweet potatoes before serving.

Serves 4


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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



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.


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

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