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 transference 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

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