Convection Recipes

Honey Balsamic Chicken with Tomatoes, Peppers & Mushrooms

Convection Roast or Convection Bake


12 - oz cherry or grape tomatoes, cut in half

3 - 4 - lbs chicken pieces

1 - yellow bell pepper, cut into 1” pieces

½ - lb cremini or white mushrooms, cut into ½” thick slices

1 + 2 - tablespoons olive oil (divided use)

2 - tablespoons Balsamic vinegar

1 - tablespoon fresh rosemary, chopped

½ + 1 - teaspoon salt (divided use)

2 - tablespoons honey

Cracked pepper to taste


Preheat the oven to Convection Roast or Convection Bake.

Heat a large skillet over moderate heat and saute the tomatoes in 1 tablespoon of olive oil until softened.

Combine the tomatoes, peppers and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining 2 tablespoons of olive oil and the Balsamic vinegar.

Sprinkle with rosemary, ½ teaspoon of salt and freshly ground pepper.

Place the chicken pieces on top of the vegetables skin side down to coat with the oil mixture then turn them over.

Sprinkle the chicken with the remaining 1 teaspoon of salt and some more pepper then spread the honey over the chicken skin.

Bake for 40 - 50 minutes until chicken pieces are cooked through and the skin has browned.

Cathy Dyla

Contact me or Subscribe

Follow us:

  • Facebook
  • YouTube
  • Instagram