Herb Roasted Chicken Convection Microwave Recipes

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HERB-ROASTED CHICKEN



Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

  • Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
  • Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
  • Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
  • Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB ROASTED VEGETABLES



Herb Roasted Vegetables image

This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish.

Provided by Maryanne

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 7

Number Of Ingredients 11

1 ½ pounds new potatoes, quartered
½ cup baby carrots
1 small onion, cut into wedges
¼ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
½ small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
  • Bake for 20 minutes.
  • Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
  • Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 23.4 g, Fat 8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 15.8 mg, Sugar 3.4 g

HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)



Herb Roasted Chicken (Convection-Microwave) image

From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.

Provided by Tinkerbell

Categories     Whole Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter, softened (or margarine)
1 garlic clove, minced
3 tablespoons parmesan cheese, grated
1/2 teaspoon ground sage
3/4 teaspoon thyme leaves
3/4 teaspoon basil leaves
5 -6 lbs roasting chickens

Steps:

  • Cream together margarine, garlic, Parmesan, sage, thyme & basil.
  • Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
  • Continue into thighs and legs and make the skin as smooth as possible.
  • Using fingers, spread herb mixture evenly under the skin.
  • Place chicken, breast side up on broiling trivet.
  • Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.

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Top Asked Questions

Can you roast chicken in a microwave oven?
Roasting chicken in a convection microwave. Whether you use a convection microwave or a conventional oven, it still needs to be pre-heated. In the LG microwave, that means clicking ‘Mode’ and then turning the dial to the ‘fan’ symbol on the display with the symbols indicating ‘Pre-Heat’ function.
How to cook whole chicken in convection oven?
Preheat your oven to 400 degrees on the “convection” setting (sometimes I do 2 chickens at a time in which case I set the oven to “Multi-rack Convectino”). Place your onions on the bottom of your glass baking dish. Top with your chicken, breast side up. Pat your chicken dry with a paper towel.
How to cook herb roasted chicken in the oven?
1 Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. ... 2 Preheat the oven to 425 degrees F. ... 3 Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. ... 4 Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
How do you make herb roasted chicken thighs?
Cream together margarine, garlic, Parmesan, sage, thyme & basil. Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast. Continue into thighs and legs and make the skin as smooth as possible. Using fingers, spread herb mixture evenly under the skin.

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