Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

and with

A rustic yet elegant one-pan meal featuring golden roast chicken, caramelized vegetables, and a silky mustard-rosemary pan sauce.

Ingredients (Serves 4–6)

For the Roast Chicken

1 whole chicken (3½–4½ lbs), patted dry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard (to rub under the skin)
3–4 garlic cloves, smashed
1 lemon, halved
2–3 sprigs fresh rosemary
2–3 sprigs fresh thyme (optional)
1 small onion, quartered (to stuff inside the cavity)

For the Root Vegetables

4 carrots, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
2 medium potatoes or 1 large sweet potato, cubed
1 small fennel bulb, sliced thickly (optional but wonderful)
1 red or yellow onion, cut in wedges
2 tablespoons olive oil
Salt and pepper to taste
1–2 teaspoons chopped fresh rosemary
½ teaspoon paprika (optional for color)

For the Mustard–Rosemary Sauce

½ cup dry white wine or chicken broth
½ cup chicken stock (additional)
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon fresh rosemary, very finely chopped
1–2 teaspoons lemon juice
1 tablespoon butter (to finish)
Salt and pepper, to taste
Optional: 1 tablespoon cream or crème fraîche for a richer sauce

Instructions

1. Prepare the Chicken

Preheat oven to 425°F (220°C) or 400°F (205°C) convection.
Remove giblets and pat the chicken very dry inside and out.
Rub olive oil all over the skin.
Season generously with salt and pepper, including inside the cavity.
Rub 1 tablespoon Dijon mustard under the breast skin for subtle flavor and moisture.
Stuff the cavity with:
- Smashed garlic
- Lemon halves
- Onion pieces
- Rosemary and thyme sprigs
Tie legs loosely with kitchen string.

2. Prepare the Root Vegetables

Toss carrots, parsnips, potatoes, fennel, and onion with:
- Olive oil
- Salt and pepper
- Chopped rosemary
- Paprika (optional)
Spread evenly in a large roasting pan or cast-iron skillet.
Create a small space in the center for the chicken.

3. Roast the Chicken

Place the chicken breast-side up on top of the vegetables.
Roast for 1 hour to 1 hour 15 minutes, depending on size.
- Convection: Check at 50–55 minutes.
Baste with pan juices halfway through.
Chicken is done when:
- Internal temp = 165°F (74°C)
- Juices run clear
- Skin is crisp and deeply golden
Transfer chicken to a cutting board, tent loosely with foil, and rest at least 10–15 minutes.

Leave vegetables in the pan while you make the sauce.

4. Make the Mustard–Rosemary Sauce (Pan Sauce Method)

Remove vegetables to a warm holding bowl.
Place roasting pan on stovetop over medium heat.
Add white wine or ½ cup broth to deglaze, scraping all browned bits.
Allow it to reduce by half (2–3 minutes).
Add the remaining chicken stock.
Whisk in:
- Dijon mustard
- Whole-grain mustard
- Finely chopped rosemary
Simmer gently for 3–5 minutes until slightly thickened.
Turn off heat and whisk in 1 tablespoon butter (and cream if using).
Add lemon juice to brighten.
Taste and adjust seasoning with salt and pepper.

5. Carve and Serve

Carve chicken into legs, thighs, wings, and breast slices.
Arrange roasted vegetables on a platter.
Place chicken pieces on top or alongside.
Spoon warm mustard-rosemary sauce generously over everything.
Serve additional sauce on the side.

Serving Suggestions

This dish pairs beautifully with:

Side Dishes

Garlic mashed potatoes
Buttered green beans
Simple arugula or mixed-greens salad with lemon vinaigrette
Yorkshire pudding or crusty bread (to mop up sauce!)

Wine

Tips & Variations

✔ For Extra Crisp Skin

Pat the chicken dry and leave uncovered in the fridge overnight.

✔ Add More Vegetables

Try turnips, celery root, rutabaga, or Brussels sprouts.

✔ Make It Creamier

Add ¼ cup heavy cream or crème fraîche to the sauce at the end.

✔ Make It More Rustic

Use whole small carrots and baby potatoes.

✔ Extra Herb Depth

Add thyme or a small amount of sage alongside rosemary.

OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

CONVECTION OVEN RECIPE INSTRUCTIONS

Preheat oven to 375°F.

Whisk mustard, oil, and rosemary in bowl.

Place chicken in large roasting pan.

Brush with half of mustard mixture.

Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil.

Reserve 1 tablespoon mustard mixture for sauce.

Toss onions, turnips, and carrots with remaining mustard mixture in bowl.

Spread out on baking sheet.

Roast until tender and beginning to brown, stirring twice, about 1 hour.

Transfer chicken to platter.

Spoon off fat from juices in pan.

Place pan atop 2 burners.

Whisk in broth and reserved mustard mixture.

Boil until reduced to 1 1/4 cups, about 5 minutes.

Season with salt and pepper.

Place chicken on platter; surround with vegetables. Serve with sauce.

Enjoy the convection oven recipe !

VIDEO:

Convention Oven Cooking

Convection ovens use a fan (and sometimes a heating element around the fan) to circulate hot air throughout the oven. This moving air cooks food more evenly, reduces hot spots, and speeds up cooking.

How Convection Cooking Works

The fan forces hot air to flow around the food.
Surfaces dry faster, leading to better browning and crisping.
Heat penetration is more efficient, so foods cook faster and more evenly.
Good for large pans or multiple racks because heat circulates.

Standard Conversions for Convection Ovens

1. Lower the Temperature

Reduce oven temperature by 25°F (about 15°C).

Example:
If a recipe says 350°F → bake at 325°F in convection.

2. Reduce Cooking Time

Cooking is typically 25% faster.

Example:
If something takes 40 minutes, expect it to be done in 30 minutes.

✔ Start checking earlier—especially baked goods.

3. Use Shallow Pans

Shallow pans help air circulate around the food.

Avoid:

Deep roasting pans
High-sided casserole dishes for roasting meats

Better:

When Convection Is Best

Convection is excellent for dry-heat cooking—anything that benefits from crisping, browning, or roasting.

Ideal Foods for Convection:

Roasting meats (chicken, beef, pork, fish)
Roasting vegetables
Cookies and biscuits
Puff pastry, turnovers, hand pies
Pies and tarts
Toasting nuts or breadcrumbs
Air-fryer-style crisping (fries, wings, breaded foods)

The moving air dries moisture, giving crisp edges and even browning.

When to Avoid Convection

Some foods need gentle, still air to rise properly.

Avoid convection for:

Delicate cakes (sponge cake, angel food cake, chiffon)
Soufflés
Quick breads with high moisture
Cheesecake
Custards
Batters that need height and softness

The fan can push batter around or make the surface dry too quickly.

Convection During Baking

If your oven allows switching modes mid-bake, great for:

Turning Convection ON halfway:

Casseroles (brown the top)
Lasagna
Mac & cheese
Baked pasta
Crusty bread finishing

Rack Placement in Convection

Unlike regular ovens, convection circulates air well regardless of rack position, but some general rules help:

Middle rack: Cookies, pastries, cakes
Lower rack: Roasts, large meats
Upper rack: Broiling or finishing crusts

Because heat moves more evenly, you can often cook on multiple racks simultaneously.

Tips for Best Convection Results

✔ Use lighter-colored pans

Dark pans can brown too fast in convection.

✔ Don’t cover foods tightly

Foil covers block circulation and defeat the purpose.

✔ Reduce crowding

Leave some space between pans so air can flow.

✔ Rotate pans only if needed

Convection reduces the need, but some ovens still have minor hot spots.

✔ Check internal temperatures

Convection speeds up cooking—meats may finish sooner than expected.

✔ Avoid very fatty foods at high temps

The fan can blow oil droplets, creating smoke.

Convection Temperature Chart (General)

Food Type	Standard Temp	Convection Temp	Time Reduction
Cookies	350°F	325°F	~25% faster
Roasted Chicken	400°F	375°F	20–25% faster
Roasted Veggies	425°F	400°F	Slightly faster
Fish	400°F	375°F	Check ~5 min early
Sheet-pan Meals	425°F	400°F	20% faster
Bread	375°F	350°F	Same or slightly faster
Casseroles	350°F	325°F	Same or 10% faster

Example: Convection Instructions for Fish (Like Your Cod Recipes)

If a fish recipe says:

Bake cod at 400°F for 12–15 min

→ Convection method:

Bake at 375°F
Check at 9–10 minutes
Broil 1 minute if you want extra browning on crumbs

OTHER RESOURCES

Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. The allure of faster cooking times, evenly cooked food, and the oven's improved energy efficiency is hard to ignore. However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you're trying to figure out how best to cook with your convection oven, we've got some helpful advice.

First, a few basic mechanics:
A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots.

What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food.

The most obvious advantage to having a steady supply of heat surrounding and penetrating the food is that all your meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by lowering the oven's temperature by about 25 degrees or by shortening the cooking time by roughly a quarter.

Follow the tips below and carefully monitor your first few attempts for browning, texture, and doneness.

It may help to record the results—through trial and error, you will quickly get a sense of how your convection oven cooks and what further adjustments should be made.

Convection oven Recipes: lamb-shanks-with-olives-and-capers

VIDEO:

Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach

: Baked Fish with Hot and Spicy Spinach

Ingredients (Serves 2–3)

For the Fish:

2 fillets of white fish (cod, tilapia, or sea bass, about 6–8 oz each)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp garlic powder
Salt and freshly ground black pepper, to taste
Juice of 1/2 lemon

For the Hot & Spicy Spinach:

4 cups fresh spinach leaves, washed and trimmed
1 tbsp olive oil
2 garlic cloves, minced
1 small red chili, thinly sliced (or 1/2 tsp red chili flakes)
1/4 tsp crushed black pepper
1/4 tsp smoked paprika (optional)
Salt to taste
Juice of 1/2 lemon

Instructions

Preheat the Convection Oven:
- Set oven to 200°C (390°F) convection. Convection ovens cook faster, so keep an eye on the fish.
Prepare the Fish:
- Pat the fish fillets dry with paper towels.
- In a small bowl, mix olive oil, paprika, cayenne, garlic powder, salt, and pepper.
- Rub the mixture evenly over both sides of the fish fillets.
- Place the fillets on a baking tray lined with parchment paper.
- Drizzle with lemon juice.
Bake the Fish:
- Bake in the preheated convection oven for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork.
- Optional: For a slightly crispier top, switch to broil for the last 2 minutes.
Prepare the Hot & Spicy Spinach:
- While the fish is baking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sliced chili; sauté for 30–60 seconds until fragrant.
- Add the spinach in batches, tossing until wilted.
- Season with salt, black pepper, smoked paprika, and a squeeze of lemon juice.
Serve:
- Plate the baked fish on a serving dish.
- Spoon the hot and spicy spinach alongside or partially over the fish.
- Garnish with extra chili slices or lemon wedges if desired.

Tips for Convection Oven Success:

Reduce temperature by about 20°C (35–40°F) compared to traditional baking.
Keep an eye on the fish as convection ovens cook faster and more evenly.
Avoid overcrowding the baking tray so heat circulates around each fillet.

OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS:

30 lb FISH FILLETS FLAT FZ
3 c BUTTER PRINT SURE
3 tb GARLIC DEHY GRA
3/4 lb LEMON FRESH
1 tb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

CONVECTION OVEN RECIPE INSTRUCTIONS:
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON HIGH FAN, .

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.

VIDEO:

Baked Potatoes Elegante

Ingredients (serves 4)

4 large russet potatoes, scrubbed
Olive oil, for brushing
Sea salt, to taste
Freshly ground black pepper
4 tbsp unsalted butter
1/4 cup sour cream or crème fraîche
1/2 cup grated Gruyère or aged cheddar cheese
2 tbsp chopped chives or fresh parsley
Optional toppings for elegance:

Instructions

Preheat the oven to 220°C (425°F).
Prepare the potatoes:
- Pierce each potato a few times with a fork.
- Rub with olive oil and sprinkle with sea salt.
Bake the potatoes:
- Place on a baking sheet and bake for 45–60 minutes, until tender and skin is crisp.
Prepare the toppings while potatoes bake:
- Melt butter, grate cheese, chop herbs, and prepare any optional luxury toppings.
Assemble Elegante potatoes:
- Slice each potato lengthwise and fluff the interior with a fork.
- Add a pat of butter and a spoonful of sour cream or crème fraîche.
- Sprinkle with cheese and broil for 2–3 minutes until melted and slightly golden.
Garnish elegantly:
- Top with smoked salmon, a small spoon of caviar, caramelized shallots, or a few drops of truffle oil.
- Finish with a sprinkle of fresh chives or parsley.

Serving Suggestion

Serve on a stylish platter with a side of microgreens or a light salad. This dish works beautifully as an appetizer or as a luxurious side for a main course like steak or roast chicken.

INGREDIENTS:

55 lb POTATOES FRENCH FZ
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN

Convection Oven Recipes INSTRUCTIONS
1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. PLACE ON SHEET PANS. PRICK SKIN WITH FORK TO ALLOW STEAM TO ESCAPE.

2. BAKE 50 MINUTES OR UNTIL DONE.

NOTE: 1.
TOP OF POTATOES MAY BE SLIT LENGTHWISE AND CROSSWISE AFTER BAKING AND OPENED SLIGHTLY. IF DESIRED, PLACE 1 PAT BUTTER OR MARGARINE IN EACH POTATO; SPRINKLE 1 OZ (1/2 CUP) MINCED, FRESH PARSLEY OR 1 OZ (1/4 CUP) GROUND PAPRIKA OVER POTATOES.

NOTE: 2.
IN STEP 1, CUT POTATOES MAY BE DIPPED IN SOLUTION OF TO PREVENT DISCOLORATION.

NOTE: 3.
IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 35 TO 40 MINUTES OR UNTIL DONE ON HIGH FAN; CLOSED VENT.

NOTE: 4. POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED.
The convection oven recipe of baked potatoes is ready to serve..enjoy it ! Nice !
Convection oven recipes-sicilian-style-strata.

VIDEO:

Convection Oven Recipe : Baked Scallops

Here’s a beautiful and easy Convection Oven Baked Scallops recipe — golden, buttery, and slightly crisp on top with tender, melt-in-your-mouth scallops underneath. 🐚✨

Using a convection oven ensures even browning and a shorter cooking time while keeping the scallops perfectly juicy.

🐚 Baked Scallops (Convection Oven Recipe)

🍽️ Serves: 4

⏱️ Total Time: 25 minutes

🧂 Ingredients:

1 ½ pounds large sea scallops (fresh or thawed if frozen)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 cloves garlic, minced
½ cup breadcrumbs (plain or panko)
¼ cup grated Parmesan cheese
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley (or 1 tsp dried)
½ teaspoon salt
¼ teaspoon black pepper
Optional: a pinch of paprika for color or crushed red pepper for a little heat

👩‍🍳 Instructions:

Step 1: Preheat the Oven

Set your convection oven to 400°F (200°C).
Lightly grease a shallow baking dish or line it with foil for easy cleanup.

Step 2: Prepare the Scallops

Rinse scallops under cold water and pat them completely dry with paper towels.
- Moisture will prevent them from browning properly.
If any scallops have a small side muscle, remove it (it’s a tougher piece of tissue).

Step 3: Make the Topping

In a bowl, mix together:
- Breadcrumbs, Parmesan, garlic, lemon zest, parsley, salt, and pepper.
Stir in the melted butter and olive oil until the crumbs are evenly moistened.

Step 4: Assemble

Place the scallops in a single layer in the baking dish.
Drizzle with lemon juice.
Spoon or sprinkle the breadcrumb mixture evenly over the top of each scallop.

Step 5: Bake

Place in the convection oven and bake for 10–12 minutes, depending on scallop size.
- The scallops should be opaque and tender, not rubbery.
If desired, switch to broil mode for the last 1–2 minutes to get a golden, crispy crust.

Step 6: Serve

Garnish with a little extra parsley and lemon wedges.
Serve immediately — baked scallops are best enjoyed hot and fresh from the oven.

🍋 Serving Suggestions:

Serve with buttered linguine, rice pilaf, or roasted vegetables.
A side of garlic bread or a light green salad makes a perfect complement.
Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.

💡 Tips for Perfect Baked Scallops

Do not overbake! Scallops cook quickly — check after 10 minutes.
Use dry scallops (not pre-soaked in water or preservatives) for better searing and texture.
You can also bake these in individual ramekins for elegant presentation.
For a richer flavor, add a splash of white wine or cream to the baking dish before topping.

🧾 Quick Recipe Card

Convection Oven Baked Scallops
🐚 1½ lbs scallops
🍋 Butter, garlic, lemon, Parmesan, breadcrumbs, parsley
🔥 Bake at 400°F (convection) for 10–12 min → broil 1–2 min for golden crust
🍽️ Serve hot with lemon and fresh herbs

Convection Oven Recipe : Baked Scallops Video

Classic Roast Turkey

Here’s the ultimate Classic Roast Turkey recipe — golden, juicy, aromatic, and perfect for Thanksgiving, Christmas, or any special gathering. 🦃✨

This version sticks to the timeless method: simple seasoning, butter baste, and slow roasting for tender meat and crisp, flavorful skin.

🦃 Classic Roast Turkey Recipe

🍂 Ingredients

For the Turkey:

1 whole turkey (12–14 pounds), thawed if frozen
½ cup (1 stick) unsalted butter, softened
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika (optional, for color)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or rosemary
1 teaspoon lemon zest (optional for brightness)

For the Cavity:

1 small onion, quartered
1 lemon, halved
1 head garlic, halved crosswise
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 sprigs fresh parsley

For Basting (optional but recommended):

1 cup chicken broth or turkey stock
4 tablespoons melted butter

👩‍🍳 Instructions

Step 1: Prepare the Turkey

Thaw completely in the refrigerator (allow about 24 hours for every 4–5 pounds).
Remove giblets and neck from inside the cavity; pat the turkey dry with paper towels.
Preheat the oven to 325°F (165°C).

Step 2: Season and Stuff

Gently loosen the skin over the breast and thighs using your fingers.
Rub half of the softened butter under the skin directly onto the meat.
Rub the remaining butter all over the outside of the turkey.
Sprinkle evenly with salt, pepper, garlic powder, onion powder, thyme, and paprika.
Stuff the cavity with onion, lemon, garlic, and herbs.
Tie the legs together with kitchen twine and tuck the wing tips under the body.

Step 3: Roast

Place the turkey breast-side up on a rack in a large roasting pan.
Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist.
Roast uncovered in the preheated oven until golden and cooked through.
- Cooking Time: About 13–15 minutes per pound
- For a 12-lb turkey → roughly 2¾ to 3 hours
Baste every 45 minutes with pan juices or a butter-stock mixture for extra flavor.
Cover loosely with foil if the skin browns too quickly.

Step 4: Check for Doneness

The turkey is done when:
- A meat thermometer reads 165°F (74°C) in the thickest part of the breast, and
- 170–175°F (77–80°C) in the thickest part of the thigh.
Juices should run clear, not pink.

Step 5: Rest Before Carving

Remove the turkey from the oven and tent it loosely with foil.
Let rest for 20–30 minutes before carving — this allows the juices to redistribute and keeps the meat tender.

🍗 Serving Suggestions

Serve with gravy, mashed potatoes, stuffing, and cranberry sauce for a traditional feast.
Garnish the platter with fresh herbs, orange slices, or roasted vegetables for a beautiful presentation.

💡 Tips for Success

Dry the skin well before roasting — it helps the turkey crisp beautifully.
For extra juicy breast meat, rub a little butter under the skin and cover the breast loosely with foil during the first hour of roasting.
Use the pan drippings to make rich homemade turkey gravy after cooking.
If your turkey is larger than 14 pounds, increase the oven temperature to 350°F (175°C) for even cooking.

🧾 Quick Recipe Card

Classic Roast Turkey
🦃 Whole turkey (12–14 lbs)
🧈 Butter, herbs, salt, pepper, lemon, onion, garlic
🍗 Roast at 325°F for 13–15 min per pound → rest 30 min before carving
Result: Golden skin, juicy meat, and timeless holiday flavor