I just adapted a wonderful chicken recipe from an extremely funny and informative book, "Garlic and Sapphires: The Secret Life of a Critic in Disguise" by Ruth Reichl, that I was able to make while having a broken ankle and couldn't reach the oven, only my convection oven.

Adapted from "Garlic and Sapphires: The Secret Life of a Critic in Disguise" by Ruth Reichl.

Boneless chicken breasts, about 2 lbs.
A bag of small round potatoes (the little ones about the size of hash browns).Don't peel them, but cut them in half if too big. If you can't find these, use regular potatoes, peel and quarter them to size.
Medium-sized onion.
Orange marmalade.
Lemon juice.
Wash and pat dry the potatoes and chicken.
Chop the onion into quarters.
Take a shallow roasting pan and pour some oil in the bottom, enough to coat. Add the potatoes and onions to the pan and sprinkle garlic over the top.Toss to coat.
Lay a rack over the potatoes. Take the chicken breasts and rub well with butter.
Pour some Lemon juice over chicken.
Take orange marmalade and with a butter knife, spread thickly over the chicken.
Put the chicken on the rack.
Salt and pepper the whole tray.
Cook at 350 for 50-60 minutes in a convection oven, and an hour in a regular oven.
Potatoes will come out crispy and brown.
Enjoy!