When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section.
6 - 8 assorted bone-in skin on chicken pieces
1 - teaspoon kosher salt
1 - teaspoon mixed Italian seasoning
2 - teaspoons smoked paprika
Pat the chicken pieces dry and place on a rimmed baking sheet.
Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking.
Some red onion and lemon cut into ½” thick slices and tossed with oil can be added to the chicken prior to cooking and if you are going for bold flavors, fold in some olives halfway through the cooking time.
Cook in the Convection Roast or Convection Bake Mode 400 degrees for 30 minutes or until juices run clear.
Remember meats are best if they rest for 5 minutes ( for small pieces) before serving.