Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes
Nectarine Blackberry Crisp
Serves 4 - 6 People
Planning Tips for Cooking this Meal in Convection
Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size
Resting Time for Chicken - 5 minutes
Cooking Time for Vegetables - 20 - 25 minutes
Cooking Time for Crisp - 35 - 40 minutes
Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4.
Preheat the oven in the Convection Roast or Convection Bake Mode to 425 degrees.
The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375.
Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes.
Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes.
Spice Rubbed Chicken Pieces
It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches.
6 - 8 bone in chicken pieces
2 - tablespoons olive oil
2 - teaspoons kosher salt
1 ½ - teaspoons dried mixed Italian seasoning
1 ½ - teaspoons garlic powder
2 - teaspoons smoked Spanish paprika (mild or spicy)
Place the chicken pieces on a rimmed baking sheet and coat with the olive oil.
Combine the seasonings in a small bowl and rub into the chicken. This can be done a day ahead of time and will give the chicken great flavor. Cook on a rimmed baking sheet as directed above.
Medley of Zucchini, Gold Squash & Cherry Tomatoes
This medley makes good use of summers’ bounty of golden and green zucchini combined with cherry tomatoes and finished with a sprinkle of feta cheese and fresh herbs. When roasting zucchini it’s best not to cut them too small or they will disintegrate.
2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks
2 - medium golden zucchini, cut the same way
1 - cup cherry tomatoes, cut in half
3 - cloves garlic, minced
Combine the vegetables in a bowl and season with a sprinkle of kosher salt and pepper.
Toss with just enough olive oil to cover and spread onto a rimmed baking sheet.
Cook as directed.
Fresh Herb & Feta Cheese Topping
1 - cup crumbled feta cheese
¼ - cup fresh herbs, mint, parsley, basil, oregano, minced
Pinch of dried red chili
Combine the topping and gently fold into the vegetables when they come out of the oven.
Nectarine & Blackberry Crisp
Fruit crisps are so easy to make and are so delicious, they can be served warm with a little ice cream or cold with some yogurt.
6 - ripe nectarines, cut into 8 wedges each
1 - cup ripe blackberries
¼ - cup sugar
1 - stick unsalted butter, room temperature, cut into small pieces
1 - cup old-fashioned oats
½ - cup, brown sugar
½ - cup all purpose flour
1 - teaspoon ground cinnamon
Dash of salt
Mix the fruit together with the sugar in an oven-proof baking dish.
Measure the dry ingredients into a mixing bowl and sprinkle the butter over the mix.
Mix the butter in with your fingertips until the mixture sticks together. Flatten handfuls of the mixture between your palms and place over the fruit and bake as directed.