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Menu 3:
Meal Preparation Tips
Some foods are seasonal but roast chicken is eaten year round, we just vary the seasonings and the side dishes according to the season. It takes approximately one hour to roast a 4-5lb chicken in Convection and since most Convection ovens are pretty large it’s not a bad idea to roast two at a time so you have extra cooked chicken for salads and sandwiches. Warm apple crisp not only makes a delicious dessert served with vanilla ice cream but also a terrific breakfast served with yoghurt.
Timing & Cooking Plan
5lb Chicken – 1 hour and 10 minutes resting time
Roasted Vegetable Medley – 35 minutes
Apple Crisp – 35 minutes
- Allow about 1 hour 20 minutes for cooking, resting and carving the chicken. Poultry shears are great for carving roast chicken.
- Plan to cook the vegetables so they are ready when the chicken is ready to be served.
- The crisp can go into the oven when the chicken comes out and it will be ready to serve for dessert.
Roast Chicken
1 – 5lb chicken
2 – tablespoons butter, melted
3 – sprigs fresh thyme, leaves only
2 – cloves garlic, finely chopped
½ - teaspoon kosher salt
Freshly ground pepper
1 – small onion peeled
1 – bay leaf
Preheat the oven to Convection Roast 400 degrees.
Wash the chicken with cold water and pat dry with paper towels.
With the sharp point of a knife separate the skin from the breast.
Combine the melted butter, thyme and garlic with the salt and pepper and spread the mixture under the skin, rubbing the excess over the skin. Place the onion and bay leaf in the cavity and place the chicken on a rack in a shallow roasting pan.
Place in the oven and cook for 15 minutes, then reduce the temperature to 350 degrees and cook for another 45 minutes.
The chicken is done when the legs move easily and the juices run clear.
Rest the chicken for 10 – 12 minutes before carving.
Medley of Carrots, Cauliflower and Beets
1 – head cauliflower, stem removed, florets cut into 1” thick slices
4 – medium carrots, peeled and cut into 1” thick diagonal slices
3 – beets, peeled (wear gloves to make this easy) cut in half lengthwise,
each half cut into 1” thick slices
1 – orange, zest and juice
¼ - cup chopped Italian parsley
3 – tablespoons olive oil
Combine the cauliflower and carrots in a medium sized mixing bowl and toss with 1 tablespoon of the oil. Toss the beets with a little oil in a separate bowl and gently fold in with the other vegetables so they don’t bleed too much. Spread the vegetables onto a rimmed baking sheet and cook Convection or Convection Roast 350 degrees for 25-30 minutes until they are tender. Stir once during the cooking time so they don’t get too brown on one side.
Combine the orange zest, juice and chopped parsley and whisk in the last of the oil then gently fold into the warm cooked vegetables, season with sea salt before serving.
Blackberry Apple Crisp
This is one of those recipes you can easily put together year round; just vary the fruits according to the season.
6 – pippin apples, peeled and cored and cut into 1/8ths
2 – cups blackberries, rinsed and dried and tossed with ½ cup of sugar
2 – cups rolled oats
4 – tablespoons all-purpose flour
1 – stick unsalted butter, softened and cut into small pieces
½ - cup brown sugar
½ - teaspoon ground cinnamon
½ - teaspoon salt
Combine the apples and blackberries and spread into an oven casserole dish.
Place the oats, flour, sugar, salt and cinnamon in a bowl and rub in the butter with your hands to bring the mixture together. When the butter is incorporated spread it over the fruit and place in the oven and bake Convection 350 degrees for 35-40 minutes.
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