Convection Recipes

Convection Roast Chicken with Lemons and Olives

Roasting bone-in chicken pieces definitely adds to the flavor of this easy to prepare sheet pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party I always use unpitted olives, just to be safe.

Always wanting to make good use of my appliances I steamed a simple rice and orzo pilaf from Trader Joes and some asparagus. This meal for me is perfect “fast food”, very little prep, fast cooking and amazingly delicious.


4 - whole chicken legs, thigh and leg separated

1 - tablespoons, smoked paprika  (I used mild but use the spicy one if you prefer)

½ - teaspoon mixed Italian seasoning

½ - red onion, cut in ¼” thick slices

2 - small lemons, sliced (the mild flavor of Meyer lemons works well)

½ - cup Castelvetrano or Manzanilla olives


Heat the oven in the Convection or Convection Roast Mode 400 degrees.

Pat the chicken pieces dry with a paper towel, place in a large shallow bowl and season with kosher salt and cracked pepper.  Sprinkle the smoked paprika and italian seasoning over the chicken and drizzle with 1 tablespoon olive oil and gently toss so that all the chicken pieces are evenly coated.

Add in the onion and lemon then spread onto a rimmed baking sheet.

Cook for 20 minutes then fold in the olives for the final 10 minutes of cooking time.

Larissa Taboryski

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