What temperature do you cook chicken in a convection oven

Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.

Glaze: 

Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

Watch Related Video

Everyone needs a tried-and-true recipe for simple baked chicken in their back pocket. On the hunt for the perfect one? We've got you covered with this top-rated recipe for baked chicken breasts. It's versatile, universally crowd-pleasing, and (best of all) incredibly easy.

Simple Baked Chicken Breasts Ingredients

Make this top-rated recipe with just five ingredients:

Chicken Breasts
Of course, you'll need chicken breasts. This recipe calls for four skinless, boneless chicken breast halves.

Olive Oil
Olive oil provides moisture and prevents the chicken breasts from drying out. It also helps the chicken cook more evenly.

Salt
Use your favorite coarse sea salt for the most delicious results.

Creole Seasoning
Creole seasoning adds flavor and a bit of welcome heat.

Chicken Broth
You'll use chicken broth to make an easy pan sauce to pour over the baked chicken.

How to Bake Chicken Breasts

You'll find the full, step-by-step recipe below — but here's what you can expect when you make these simple baked chicken breasts:

Season Chicken

Coat the chicken breasts with olive oil, then sprinkle both sides with salt and Creole seasoning.

Bake Chicken

Place the seasoned chicken in a broiler pan. Bake in an oven for about 10 minutes, then flip and continue to bake for about 15 more minutes (or until the juices run clear). When the chicken is done baking, transfer it to a plate.

Finish With Pan Sauce

Pour the chicken broth into the pan you used to bake the chicken. Scrape any browned bits off the side with a spatula. Drizzle the pan sauce over the baked chicken before serving.

How Long to Bake Chicken Breasts

It depends on the size of the chicken breasts. Smaller chicken breasts will bake in a shorter amount of time, while larger breasts will take a bit longer. If you use the 5-ounce breasts the recipe calls for, the chicken should be ready after about 25 minutes in the pre-heated oven. When the chicken is done, the juices will run clear and an instant read thermometer inserted into the center should read at least 165 degrees F.

What Temperature Is Best to Bake Chicken Breasts?

We think 400 degrees F is the perfect temperature for baking chicken breasts. That's what this recipe calls for, and it yields perfectly baked results.

What to Serve With Baked Chicken Breasts

The world is your oyster when it comes to picking side dishes for baked chicken breasts. It's such a simple dish, almost anything will work: From a basic side salad to indulgent mashed potatoes. In need of a little inspiration? Browse a few of these mouthwatering recipe collections:

Top-Rated Side Dish Recipes Ready in 15 Minutes
Our Cheesiest Cheesy Potato Side Dishes
Prep-Ahead Sides for Easy Weekday Dinners

Plus, explore our entire library of Side Dish Recipes.

How to Store Baked Chicken Breasts

Store leftover cooked chicken in a zip-top bag or other airtight container in the fridge for up to four days.

How to Freeze Chicken Breasts

Freezing chicken breasts is a great idea for meal preppers (and anyone who wants to make their chicken last as long as possible). How to freeze the chicken breasts, though, depends on whether they're cooked or uncooked.

Freezing Raw Chicken Breasts

Some people prefer to freeze raw breasts — this way, they'll only have to bake their chicken once. To freeze raw chicken breasts, simply wrap each breast in one layer of storage wrap and one layer of foil. Freeze the breasts for up to two months. Thaw in the fridge and cook according to the recipe.

Freezing Baked Chicken Breasts

What about freezing your leftovers? Allow the chicken to cool, then wrap each breast in one layer of storage wrap and one layer of foil. Freeze the breasts for up to two months. Thaw in the fridge and cook until the chicken is heated through.

Allrecipes Community Tips and Praise

"I made this a few weeks ago and will make it again today for dinner," says joan. "Quick and tender — and leftovers are just as good! For spices, I used a basic blend I found in one of the reviews with a little extra cayenne for my heat-loving husband. Do not overcook, remove from the oven, tent with foil and rest for ten minutes or so. Mmmm!"

"Great recipe to hold onto specifically for cooking time and temp," according to cmartire. "Comes out moist and perfect every time. You can use any spice mixture."

"This is my 'go-to' chicken recipe," says bb2cook. "We have it often. I change up the seasonings, and use lemon flavored olive oil. The cooking time does vary according to the size of the chicken breast so check the internal temperature often. It is always moist and flavorful and so easy."

Editorial contributions by Corey Williams

Ingredients

• 4 (5 ounce) skinless, boneless chicken breast halves

• 2 tablespoons olive oil

• ½ teaspoon coarse sea salt, or to taste

• 1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste

• 1 tablespoon chicken broth, or more to taste

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.

3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. Remove chicken to a plate.

5. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.

6. To serve, drizzle the pan sauce over the chicken.

   Dotdash Meredith Food Studios

Tips

You can use water instead of chicken broth for the pan sauce.

Editor's Note:

This recipe originally called for 1 tablespoon of salt. After many reviews, we've modified the amount to be 1/2 teaspoon, or to taste.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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