CT-OV-001 Chicken Breast (Boneless, Skinless)
6–8 oz breast, 1-inch thick, patted dry
fresh 400°F (204°C) 20–25 mins No Flip 165°F (74°C) VIEW CT-OV-002 Salmon Fillet (Skin-On, Center Cut)
6 oz skin-on center cut fillet, 1-inch thick, patted dry
fresh 400°F (204°C) 12–15 mins No Flip 135°F (57°C) medium / 145°F USDA VIEW CT-OV-003 Baked Potato (Whole Russet)
8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt
fresh 400°F (204°C) 50–60 mins No Flip 205°F–210°F (fluffiest starch conversion) VIEW CT-OV-004 Bacon (Thick-Cut, Sheet Pan Method)
6–8 thick-cut slices on a parchment-lined rimmed sheet pan, no overlap
fresh 400°F (204°C) 18–22 mins No Flip Fully rendered & crisp VIEW CT-OV-005 Pork Chops (Bone-In, 1-inch Thick)
1-inch thick bone-in center cut chops, seasoned with dry rub, seared 2 min per side
fresh 400°F (204°C) 18–22 mins No Flip 145°F (63°C) with 3-min rest VIEW CT-OV-006 Chicken Thighs (Bone-In, Skin-On)
4–6 bone-in skin-on thighs, skin patted completely dry and salted
fresh 425°F (218°C) 35–45 mins No Flip 185°F (85°C) for collagen breakdown VIEW CT-OV-007 Chicken Wings (Crispy Baked, Party Wings)
Split party wings (flats & drums), patted dry, tossed with 1 tsp baking powder per lb
fresh 425°F (218°C) 40–50 mins 25m 185°F (85°C) for crispy rendered skin VIEW CT-OV-008 Meatloaf (Classic 2 lb Loaf)
2 lb loaf (beef/pork mix) shaped in 9×5 loaf pan or free-form on sheet pan, topped with ketchup glaze
fresh 350°F (177°C) 55–65 mins No Flip 160°F (71°C) VIEW CT-OV-009 Chicken Drumsticks (Bone-In)
4–6 bone-in drumsticks, patted dry, seasoned with dry rub or BBQ glaze
fresh 425°F (218°C) 35–45 mins 20m 185°F (85°C) for tender pull-from-bone VIEW CT-OV-010 Sweet Potato (Whole Baked)
Medium whole sweet potatoes (6–8 oz each), scrubbed, fork-pierced 6×
fresh 400°F (204°C) 45–55 mins No Flip 205°F (96°C) for caramelized flesh VIEW CT-OV-011 Pork Tenderloin (Whole, 1.25 lb)
1.25 lb whole pork tenderloin, silver skin removed, seasoned with dry rub, seared
fresh 425°F (218°C) 18–25 mins No Flip 140°F (pull) → 145°F (after 10-min rest) VIEW CT-OV-012 Brussels Sprouts (Halved, Roasted)
1 lb brussels sprouts halved lengthwise, tossed with 2 tbsp olive oil, salt, pepper
fresh 425°F (218°C) 20–25 mins 12m Tender with deep caramelized flat side VIEW CT-OV-013 Whole Roasted Chicken (4–5 lb)
4–5 lb whole chicken, spatchcocked or trussed, dry brined overnight, patted dry
fresh 425°F (218°C) 55–75 mins No Flip 165°F (breast) / 185°F (thigh) VIEW CT-OV-014 Broccoli Florets (Roasted)
Bite-sized florets, tossed with 2 tbsp olive oil, garlic, salt, pepper
fresh 425°F (218°C) 18–22 mins 12m Tender-crisp with charred edges VIEW CT-OV-015 Asparagus Spears (Roasted)
1 bunch fresh asparagus, woody ends snapped off, tossed with olive oil and salt
fresh 425°F (218°C) 10–14 mins No Flip Tender-crisp with blistered tips VIEW CT-OV-016 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch rolled raw meatballs on a parchment-lined sheet pan, spaced 1 inch apart
fresh 400°F (204°C) 18–22 mins No Flip 165°F (74°C) VIEW CT-OV-017 Bone-In Glazed Ham (Spiral-Cut, 8–10 lb)
8–10 lb pre-cooked spiral-cut ham, scored, glazed with brown sugar and mustard
refrigerated 325°F (163°C) 2–2.5 hours (15 min/lb) No Flip 140°F (60°C) for pre-cooked ham VIEW CT-OV-018 Classic Lasagna (9×13 Pan)
9×13 pan layered with meat sauce, ricotta filling, mozzarella, and no-boil noodles
fresh 375°F (190°C) 45–55 mins No Flip 165°F (74°C) at center VIEW CT-OV-019 Turkey Breast (Bone-In, 5–7 lb)
5–7 lb bone-in turkey breast, dry brined overnight, butter under skin
fresh 325°F (163°C) 1.5–2 hours (20 min/lb) No Flip 160°F (pull) → 165°F (after 15-min rest) VIEW CT-OV-020 Cod Fillet (Fresh, Oven-Baked)
6 oz fresh cod loins, 1-inch thick, seasoned with lemon, herbs, and olive oil
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) VIEW CT-OV-021 Cauliflower Florets (Roasted)
1 head cauliflower cut into bite-sized florets, tossed with olive oil, salt, cumin
fresh 425°F (218°C) 25–30 mins 15m Tender with deep golden caramelization VIEW CT-OV-022 Zucchini (Roasted Halves or Rounds)
Medium zucchini halved lengthwise or cut into 1/2-inch rounds, tossed with olive oil
fresh 425°F (218°C) 15–20 mins 10m Tender with golden edges VIEW CT-OV-023 Italian Sausage Links (Oven-Roasted)
Fresh sweet or hot Italian sausage links, un-pricked, on a rimmed sheet pan
fresh 400°F (204°C) 25–30 mins 15m 160°F (71°C) VIEW CT-OV-024 Hot Dogs (Oven-Roasted)
6–8 standard all-beef hot dogs on a rimmed sheet pan or broiler rack
fresh 400°F (204°C) 12–15 mins 7m 165°F (steaming hot throughout) VIEW CT-OV-025 Shrimp (Roasted, Jumbo)
1 lb jumbo shrimp (16/20 count), peeled and deveined, tossed with olive oil and garlic
fresh 400°F (204°C) 8–10 mins No Flip 145°F (63°C) VIEW CT-OV-026 Carrots (Roasted, Cut)
1 lb carrots peeled and cut into 1/2-inch diagonal coins or sticks, tossed with olive oil
fresh 425°F (218°C) 22–28 mins 15m Fork tender with caramelized edges VIEW CT-OV-027 Green Beans (Roasted)
12 oz trimmed fresh green beans, tossed with olive oil, garlic, salt
fresh 425°F (218°C) 15–20 mins 10m Tender with blistered skin VIEW CT-OV-028 Corn on the Cob (Oven-Roasted)
Fresh sweet corn ears, husked, brushed with butter and salt
fresh 400°F (204°C) 20–25 mins 12m Juicy plump kernels with golden spots VIEW CT-OV-029 Butternut Squash (Cubed, Roasted)
1 medium butternut squash peeled and cut into 1-inch cubes, tossed with olive oil
fresh 425°F (218°C) 25–35 mins 15m Fork tender with caramelized edges VIEW CT-OV-030 Tilapia Fillet (Baked)
6 oz fresh tilapia fillets, seasoned with lemon pepper and butter
fresh 400°F (204°C) 10–12 mins No Flip 145°F (63°C) VIEW CT-OV-031 Garlic Bread (Toasted)
French bread or Italian loaf halved, spread with garlic butter and parmesan
fresh 400°F (204°C) 8–12 mins No Flip Golden crispy crust, melted butter VIEW CT-OV-032 Stuffed Bell Peppers (Beef & Rice)
4 bell peppers topped and cored, filled with seasoned ground beef, rice, and cheese
fresh 375°F (190°C) 35–40 mins No Flip 165°F (74°C) at filling center VIEW CT-OV-033 Acorn Squash (Halved, Roasted)
Medium acorn squash halved and seeded, brushed with maple butter, cut-side down first
fresh 400°F (204°C) 40–50 mins 25m 205°F (soft, scoopable flesh) VIEW CT-OV-034 Pork Loin Roast (Bone-In, 4–5 lb)
4–5 lb bone-in center cut pork loin roast, scored fat cap, seasoned with herb rub
fresh 375°F (190°C) 1.25–1.75 hours (20 min/lb) No Flip 140°F (pull) → 145°F (after 15-min rest) VIEW CT-OV-035 Chicken Breast (Boneless, Skinless — Oven-Baked)
4 boneless skinless chicken breasts (6–8 oz each), pounded to even 1/2-inch thickness, rubbed with 1 tbsp oil + 1 tsp kosher salt + 1 tsp black pepper
refrigerated 425°F (218°C) — hot-and-fast method for juicy interior 18–22 mins No Flip 158°F (pull) → 165°F after a full 10-min tented rest VIEW CT-OV-036 Chicken Tenders (Fresh, Breaded — Oven-Baked)
1 lb fresh chicken tenderloins, dredged in seasoned flour → egg wash → panko breading, laid on a wire rack over a foil-lined sheet pan and sprayed lightly with oil
refrigerated 400°F (204°C) — hot enough to crisp the panko without burning 15–18 mins (flip once at 10 min for even browning) 10m 165°F — no carryover credit for cut-thin tenders VIEW CT-OV-037 Frozen French Fries (Straight-Cut, Oven-Baked)
1 lb frozen straight-cut French fries spread in a single layer on a preheated dark sheet pan (preheating the pan for 5 min at temp is the trick)
frozen 425°F (218°C) — bag will say 400°F; go 25°F hotter 22–28 mins (flip once at 15 min) 15m — VIEW CT-OV-038 Frozen Mozzarella Sticks (Oven-Baked)
1 box (approx 24 sticks) frozen breaded mozzarella sticks spread on a wire rack over a foil-lined sheet pan, kept 1/2 inch apart
frozen 450°F (232°C) — hot and short to crisp without cheese blowout 6–8 mins No Flip — VIEW CT-OV-039 Frozen Tater Tots (Oven-Baked)
2 lbs frozen tater tots (Ore-Ida or similar) spread in a single layer on a foil-lined sheet pan, no overlap
frozen 425°F (218°C) — go 25°F hotter than the bag says 25–30 mins (flip at 15 min for even browning) 15m — VIEW CT-OV-040 Sirloin Steak Bites (Sheet-Pan Oven Method)
1.5 lbs top sirloin cut into 1-inch cubes, patted dry, tossed with 1 tbsp oil + 1 tsp kosher salt + 1 tsp black pepper + 1 tsp garlic powder, spread in a single layer on a preheated dark sheet pan
refrigerated 450°F (232°C) — high-heat sear-roast for browning without overcooking 8–12 mins (no flip) No Flip 135°F (pull) → 140°F medium after 3-min rest VIEW CT-OV-041 Bratwurst Sausages (Oven-Baked, Uncooked)
6 fresh uncooked bratwurst links laid on a foil-lined sheet pan, spaced 1 inch apart, brushed lightly with neutral oil
refrigerated 400°F (204°C) — hot enough to brown, low enough to not burst casings 20–25 mins (flip once at 12 min) 12m 160°F at the centre — USDA safe for fresh pork sausage VIEW CT-OV-042 Beef Burger Patties (Frozen Raw)
Commercial 1/3 lb frozen raw ground beef patties, placed on wire rack set in rimmed baking sheet
frozen 425°F (218°C) 20–25 mins 12m 160°F (71°C) internal VIEW CT-OV-043 Beef Burger Patties (1/3 lb Fresh 80/20)
1/3 lb fresh 80/20 beef chuck patties, dimpled in center, baked on a wire rack over a foil-lined sheet
fresh 400°F (204°C) 15–18 mins 10m 160°F (71°C) internal VIEW CT-OV-044 Salmon Fillets (Frozen Solid / No-Thaw)
6 oz frozen salmon fillets (unthawed), brushed with melted butter and lemon juice, wrapped loosely in parchment
frozen 425°F (218°C) 20–25 mins No Flip 145°F (63°C) internal VIEW CT-OV-045 Cauliflower Florets
1 medium head cauliflower, cut into 1.5-inch flat-sided florets, tossed with 2 tbsp olive oil, kosher salt, and garlic powder, spread in single layer on baking sheet
fresh 425°F (218°C) 22–26 mins 12m — VIEW CT-OV-046 Chicken Thighs (Boneless, Skinless)
Boneless, skinless chicken thighs (6 oz each), arranged smooth side up in a baking dish, oiled and seasoned
fresh 400°F (204°C) 22–26 mins No Flip 175°F (79°C) internal for tender dark meat VIEW CT-OV-047 Bacon (Thick Cut Slices)
Thick-cut bacon strips, laid flat with edges barely touching on parchment-lined rimmed sheet pan
refrigerated 400°F (204°C) 18–22 mins No Flip — VIEW CT-OV-048 Lobster Tail
6-7 oz cold-water lobster tails, butterfly cut (shell split, meat lifted to rest on top), brushed with garlic butter
fresh 425°F (218°C) 10–12 mins No Flip 140°F (60°C) internal VIEW CT-OV-049 Tater Tots (Frozen)
Commercial frozen tater tots, spread in a single layer on a preheated dark baking sheet
frozen 425°F (218°C) 22–26 mins 12m — VIEW CT-OV-050 Salmon Fillets (Fresh Center Cut)
6 oz center-cut fresh salmon fillets, seasoned with olive oil, lemon slices, and dill, baked in shallow dish
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) internal (or 125°F medium-rare) VIEW CT-OV-051 Chicken Wings (Party Wings / Flats & Drums)
Fresh party chicken wings, dried with paper towels, arranged on a wire rack set inside a rimmed baking sheet
fresh 425°F (218°C) 45–55 mins 25m 175°F–185°F (79°C–85°C) internal VIEW CT-OV-052 Baby Back Ribs (Pork)
Full rack of baby back ribs, membrane peeled, dry rubbed, wrapped tightly in heavy-duty foil parcel
fresh 300°F (149°C) 150–180 mins No Flip 195°F–203°F (91°C–95°C) tender between bones VIEW CT-OV-053 Broccoli Florets
Fresh bite-sized broccoli florets, thoroughly dry, tossed with 2 tbsp olive oil and coarse salt on baking sheet
fresh 425°F (218°C) 18–22 mins 10m — VIEW CT-OV-054 Asparagus Spears (Fresh)
Medium-thick fresh asparagus, woody ends trimmed, arranged in single uncrowded layer, tossed with oil and salt
fresh 400°F (204°C) 12–15 mins No Flip — VIEW CT-OV-055 Green Beans
Fresh green beans, ends trimmed and patted completely dry, tossed with olive oil and sea salt
fresh 425°F (218°C) 18–22 mins 10m — VIEW CT-OV-056 Chicken Breast (Frozen, Boneless)
Boneless, skinless frozen chicken breast (7-8 oz), placed in a glass baking dish, brushed with oil and sauce
frozen 375°F (191°C) 35–45 mins 20m 165°F (74°C) internal VIEW CT-OV-057 Oven-Baked Bacon (Regular-Cut Strips)
12 oz regular-cut pork bacon (12–14 strips), arranged in a single layer flat on a parchment-lined rimmed baking sheet without overlapping
refrigerated 400°F (204°C) 15–20 mins No Flip 160°F (71°C) internal / crisp and fully rendered VIEW CT-OV-058 Pork Tenderloin (Whole Roast)
1-1.25 lb whole pork tenderloin, trimmed of silver skin, seared in skillet first then oven-finished in baking dish
fresh 400°F (204°C) 18–22 mins 10m 140°F (pull) → 145°F (63°C) medium after 5-min rest VIEW CT-OV-059 Pulled Pork (Pork Shoulder / Butt)
4-5 lb pork butt / shoulder, seasoned with dry rub, braised in covered roasting pan with 1 cup apple cider
fresh 300°F (149°C) 240–300 mins No Flip 200°F–205°F (93°C–96°C) for shredding VIEW CT-OV-060 Pot Roast (Chuck Roast)
3.5 lb beef chuck roast seared dark, braised in a covered roasting pan with red wine, beef stock, carrots, onions
fresh 325°F (163°C) 180–210 mins No Flip 200°F–205°F (93°C–96°C) fork-tender VIEW CT-OV-061 Beef Stew (Cubed Chuck)
1.5-inch cubed beef chuck, seared, combined with aromatics and broth in a covered oven-safe casserole dish
fresh 325°F (163°C) 120–150 mins No Flip 200°F (93°C) fork-tender beef VIEW CT-OV-062 Chili (Ground Beef & Bean)
Browned ground beef, kidney beans, crushed tomatoes, and spices, baked uncovered in heavy casserole dish
fresh 325°F (163°C) 90–120 mins No Flip 165°F+ (74°C) simmering hot VIEW CT-OV-063 Jumbo Shrimp (Peeled & Deveined)
16/20 count raw jumbo shrimp, peeled with tails on, tossed with olive oil, garlic, lemon juice, in shallow baking dish
fresh 400°F (204°C) 8–10 mins No Flip 145°F (63°C) internal VIEW CT-OV-064 Baked Potatoes (Whole Russet)
6-8 oz russet potatoes, scrubbed, poked with fork, rubbed in olive oil and salt, baked directly on oven rack
fresh 400°F (204°C) 50–60 mins No Flip 205°F–210°F (96°C–99°C) internal VIEW CT-OV-065 Sweet Potatoes (Whole, Medium)
8-10 oz sweet potatoes, pierced multiple times with fork, placed on a foil-lined baking sheet
fresh 400°F (204°C) 45–55 mins No Flip 205°F (96°C) internal tender custard VIEW CT-OV-066 Roasted Baby Yukon Gold Potatoes (Halved)
Baby Yukon Golds halved, cut side down on oiled baking sheet, roasted at high heat
fresh 425°F (218°C) 25–30 mins No Flip — VIEW CT-OV-067 Baked Cod Fillets (1-inch Thick)
Fresh 1-inch thick cod fillets, topped with lemon butter and seasoned panko crumbs in a baking dish
fresh 400°F (204°C) 14–18 mins No Flip 145°F (63°C) internal VIEW CT-OV-068 Roasted Whole Cremini (Baby Bella) Mushrooms
Whole cremini (baby bella) mushrooms, stems trimmed, tossed in olive oil, soy sauce, garlic, in baking dish
fresh 400°F (204°C) 18–22 mins 10m — VIEW CT-OV-069 Roasted Sheet Pan Potato Gnocchi & Bell Peppers
Shelf-stable potato gnocchi tossed dry with bell peppers, red onion, olive oil, and Italian seasoning (no boiling)
fresh 425°F (218°C) 20–25 mins 12m — VIEW CT-OV-070 Skillet Chocolate Chip Cookie (10-inch Pizookie)
10-inch cast iron skillet pressed with 1.5 lb chocolate chip cookie dough
fresh 350°F (177°C) 20–25 mins No Flip — VIEW CT-OV-071 Buttermilk Skillet Cornbread (10-inch pan)
Preheated 10-inch cast iron skillet with melted butter and cornmeal batter
fresh 400°F (204°C) 20–24 mins No Flip — VIEW CT-OV-072 Cast-Iron Pan Pizza (Detroit-Style, 10-inch Skillet)
High-hydration dough pressed into oiled 10-inch cast iron with cheese spread to edges
fresh 500°F (260°C) 14–18 mins No Flip — VIEW CT-OV-073 Chicago Deep-Dish Pizza (10-inch skillet)
Laminated cornmeal crust pressed into deep dish with sliced mozzarella base and crushed tomato topping
fresh 425°F (218°C) 26–32 mins No Flip — VIEW CT-OV-074 Dutch Baby Pancake (10-inch Skillet, 3-Egg Batter)
Room-temperature blended 3-egg batter poured into screaming hot buttered 10-inch skillet
fresh 425°F (218°C) 18–22 mins No Flip — VIEW CT-OV-075 No-Knead Bread (Lean Dough Boule)
Fermented high-hydration dough boule transferred into preheated 5-quart Dutch oven
fresh 450°F (232°C) 42–48 mins 30m 208°F (98°C) VIEW CT-OV-076 Beef Barbacoa (Chuck Roast, Chipotle-Lime, for Tacos)
3–4 lb beef chuck roast seared and submerged in chipotle adobo broth in covered Dutch oven
fresh 325°F (163°C) 3.5–4 hours 120m 205°F (96°C) VIEW CT-OV-077 Beef Bourguignon (Chuck Roast, Red Wine Braise)
3 lb beef chuck cut into 2-inch cubes, browned and submerged in Pinot Noir and beef stock
fresh 325°F (163°C) 2.5–3 hours 90m 200°F (93°C) VIEW CT-OV-078 Smoked Beef Back Ribs
Full rack of beef back ribs (membrane removed), tightly wrapped in heavy-duty aluminum foil
fresh 275°F (135°C) 3.5–4 hours No Flip 205°F (96°C) VIEW CT-OV-079 Beef Short Ribs (Bone-In, English Cut)
3–4 lb bone-in English-cut short ribs, hard-seared on all sides and braised in aromatic red wine broth
fresh 325°F (163°C) 3–3.5 hours 90m 205°F (96°C) VIEW CT-OV-080 Braised Beef Cheeks (Red Wine, Aromatics)
2.5 lb trimmed beef cheeks, hard-seared and submerged in aromatics, stock, and dark red wine
fresh 325°F (163°C) 3.25–3.75 hours 100m 205°F (96°C) VIEW CT-OV-081 Braised Lamb Shoulder (Boneless, Rolled and Tied)
3.5 lb boneless rolled lamb shoulder roast seared and braised with garlic, rosemary, and white wine
fresh 325°F (163°C) 3–3.5 hours 90m 195°F (91°C) VIEW CT-OV-082 Braised Pork Belly (Skin-On, Chinese Red-Braise Style)
2.5 lb pork belly slab cut into 1.5-inch squares, blanched and braised in soy, shaoxing wine, and rock sugar
fresh 325°F (163°C) 2–2.5 hours 60m 195°F (91°C) VIEW CT-OV-083 Coq au Vin (Bone-In Chicken Braised in Red Wine)
3.5 lb bone-in chicken thighs and drumsticks browned with lardons and braised in Burgundy red wine
fresh 325°F (163°C) 45–55 mins No Flip 175°F (79°C) VIEW CT-OV-084 Lamb Shanks (Bone-In)
4 whole bone-in lamb shanks (approx 1 lb each), hard-seared and braised standing upright in mirepoix broth
fresh 325°F (163°C) 2.5–3 hours 75m 200°F (93°C) VIEW CT-OV-085 Osso Buco (Bone-In Veal Shank Cross-Cuts)
4 bone-in center-cut veal or beef shank cross-sections (1.5-inch thick), tied with kitchen twine and dredged in flour
fresh 325°F (163°C) 2–2.5 hours 60m 195°F (91°C) VIEW CT-OV-086 St. Louis Style Pork Ribs (3-2-1 Method)
Trimmed squared St. Louis cut pork spareribs rack, baked covered then uncovered with glaze
fresh 275°F (135°C) 3.5–4 hours 150m 198°F (92°C) VIEW CT-OV-087 Baby Back Pork Ribs (2-2-1 Method)
Full rack of pork loin baby back ribs (membrane removed), dry rubbed on wire rack over sheet pan
fresh 275°F (135°C) 3–3.5 hours 120m 195°F (91°C) VIEW CT-OV-088 BBQ Baby Back Ribs (One Rack, Cut in Thirds)
Pork baby back rib rack cut into 3-4 bone sections for compact roasting in 9x13 baking dish
fresh 300°F (149°C) 2.25–2.75 hours 90m 195°F (91°C) VIEW CT-OV-089 Pork Butt / Boston Butt (Pulled Pork)
5 lb bone-in pork shoulder / Boston butt, rubbed with spices and roasted in covered roasting pan
fresh 300°F (149°C) 4.5–5.5 hours 180m 203°F (95°C) VIEW CT-OV-090 Pork Shoulder / Butt (4–5 lb, for Pulling)
4–5 lb boneless or bone-in pork shoulder roast, fat cap scored in diamond crosshatch
fresh 300°F (149°C) 4–5 hours 150m 203°F (95°C) VIEW CT-OV-091 Thick-Cut Smoked Pork Chops
1.25–1.5-inch thick bone-in center-cut pork chops on rimmed baking sheet with wire rack
fresh 400°F (204°C) 20–25 mins 12m 145°F (63°C) VIEW CT-OV-092 Thick-Cut Bone-In Pork Chops (1.25–1.5 inch)
1.25-inch thick bone-in rib pork chops, seasoned with coarse salt and pepper on wire baking sheet
fresh 400°F (204°C) 18–23 mins 10m 145°F (63°C) VIEW CT-OV-093 Whole Pork Tenderloin (1–1.25 lb)
Whole trimmed 1.25 lb pork tenderloin (silverskin removed), roasted on foil-lined baking sheet
fresh 400°F (204°C) 20–25 mins 12m 145°F (63°C) VIEW CT-OV-094 Pork Tenderloin Medallions (1-inch Rounds, Pan-Seared)
Pork tenderloin sliced into 1-inch thick medallions, arranged flat in single layer on baking sheet
fresh 400°F (204°C) 11–14 mins 6m 145°F (63°C) VIEW CT-OV-095 Reverse-Sear Bone-in Ribeye (2-inch, Oven-First)
2-inch thick bone-in prime or choice ribeye (approx 2 lb), seasoned and set on wire rack
fresh 250°F (121°C) 45–55 mins 25m 115°F (46°C) (pre-sear; serves 130–135°F medium-rare) VIEW CT-OV-096 NY Strip Steak (1.25-inch, Butter Basted)
1.25-inch thick boneless NY strip steak roasted low and slow on wire rack over baking sheet
fresh 250°F (121°C) 30–38 mins 18m 115°F (46°C) (pre-sear; serves 130–135°F medium-rare) VIEW CT-OV-097 NY Strip Steak (1.5-inch thick)
1.5-inch center cut boneless New York strip steak seasoned with kosher salt on elevated wire rack
fresh 250°F (121°C) 38–46 mins 22m 118°F (48°C) (pre-sear; serves 130–135°F medium-rare) VIEW CT-OV-098 Flank Steak (Whole, 1.5–2 lb)
1.5–2 lb whole trimmed flank steak, marinated and patted dry, placed on top oven broiler pan
fresh 500°F (260°C) Broil 8–11 mins 5m 135°F (57°C) (medium-rare) VIEW CT-OV-099 Skirt Steak (Outside Skirt, Whole Piece)
1.5 lb outside skirt steak, seasoned and arranged in single layer on preheated broiler pan
fresh 500°F (260°C) Broil 6–8 mins 4m 130°F (54°C) (medium-rare) VIEW CT-OV-100 Chicken Fajitas (Sliced Chicken & Peppers)
Sliced chicken breast strips, bell peppers, and red onions tossed with oil and taco spices on rimmed sheet pan
fresh 425°F (218°C) 16–20 mins 10m 165°F (74°C) VIEW CT-OV-101 Steak Fajita Strips (Skirt or Flank, Sliced Against the Grain)
1/2-inch sliced skirt or flank steak strips tossed with sliced bell peppers and fajita seasoning
fresh 450°F (232°C) 8–12 mins 5m 140°F (60°C) VIEW CT-OV-102 Italian Sausage Coins with Bell Peppers & Onions
1 lb sweet or hot Italian sausage cut into 1-inch coins, tossed with sliced peppers, onions, and olive oil
fresh 400°F (204°C) 25–30 mins 15m 160°F (71°C) VIEW CT-OV-103 Smoked Sausage & Diced Potatoes
14 oz kielbasa or smoked sausage cut in 1/2-inch slices paired with 3/4-inch diced Yukon gold potatoes
fresh 400°F (204°C) 28–34 mins 15m 165°F (74°C) VIEW CT-OV-104 Whole Smoked Turkey (12–14 lb)
12–14 lb whole unstuffed turkey, patted dry, seasoned with herb butter under breast skin
fresh 325°F (163°C) 3–3.75 hours No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-OV-105 Turkey Drumsticks (Grill, Renaissance-Fair Style)
2 large bone-in turkey drumsticks (approx 1 lb each), rubbed with smoked paprika and oil on roasting rack
fresh 350°F (177°C) 75–90 mins 45m 175°F (79°C) VIEW CT-OV-106 Smoked Turkey Legs (Bone-In, Skin-On, Fair-Style)
2 whole bone-in skin-on turkey legs, brushed with butter and roasted on baking sheet with wire rack
fresh 350°F (177°C) 70–85 mins 40m 175°F (79°C) VIEW CT-OV-107 Broiled Turkey Meatball Subs with Provolone
1.5-inch ground turkey meatballs (93/7) baked on parchment-lined sheet pan then broiled on sub rolls
fresh 400°F (204°C) 18–22 mins 10m 165°F (74°C) VIEW CT-OV-108 Whole Chicken (3.5–4 lb)
3.5–4 lb whole broiler chicken, cavity seasoned, nestled on onion bed in uncovered cast iron or Dutch oven
fresh 425°F (218°C) 50–60 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-OV-109 Whole "Rotisserie-Style" Chicken (4–5 lb Broiler)
4.5 lb whole chicken mounted vertically on beer can or poultry roaster stand in baking dish
fresh 375°F (191°C) 65–75 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-OV-110 Spatchcocked Whole Chicken (3.5–4 lb)
Whole chicken with backbone removed, pressed flat skin-side up on rimmed wire-rack baking sheet
fresh 450°F (232°C) 38–45 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-OV-111 Crispy-Skin Chicken Thighs (Bone-in)
Bone-in skin-on chicken thighs (approx 6 oz each), patted completely dry and salted on wire baking rack
fresh 425°F (218°C) 35–42 mins No Flip 175°F (79°C) VIEW CT-OV-112 Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish)
Large bone-in skin-on split chicken breasts (10–12 oz each) rubbed with olive oil on baking sheet
fresh 375°F (191°C) 35–42 mins No Flip 165°F (74°C) VIEW CT-OV-113 Chicken Drumsticks (Bone-In, Dry-Brined)
6–8 fresh chicken drumsticks, salted and arranged with space between on wire rack sheet pan
fresh 400°F (204°C) 35–42 mins 20m 175°F (79°C) VIEW CT-OV-114 Chicken Wings (Party Wings — Flats & Drums)
2 lb split flats and drumettes, tossed with 1 tsp baking powder and kosher salt on elevated wire rack
fresh 425°F (218°C) 45–52 mins 25m 175°F (79°C) VIEW CT-OV-115 Dry Sea Scallops (U/10 or U/15)
1 lb wild dry-pack sea scallops, side-muscle removed, patted bone-dry and arranged on oiled broiler sheet
fresh 500°F (260°C) Broil 6–8 mins 4m 130°F (54°C) VIEW CT-OV-116 Jumbo Shrimp Skewers (16/20 Count, Peeled)
1 lb jumbo peeled/deveined shrimp threaded on soaked wooden skewers, seasoned with garlic herb oil
fresh 425°F (218°C) 7–9 mins 4m 140°F (60°C) VIEW CT-OV-117 Mahi-Mahi Fillets (Skinless, 6–8 oz)
6 oz center-cut skinless mahi-mahi portions, brushed with olive oil and lime-paprika rub on foil pan
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) VIEW CT-OV-118 Pan-Seared Halibut Fillet (1-inch, Skin-Off)
1-inch thick skinless Pacific halibut fillet, seasoned with sea salt and lemon butter in baking dish
fresh 400°F (204°C) 12–15 mins No Flip 140°F (60°C) VIEW CT-OV-119 Blistered Shishito Peppers (Whole, Bar-Snack Style)
Whole fresh shishito peppers tossed with 1 tbsp neutral oil and spread on preheated heavy baking sheet
fresh 450°F (232°C) 7–10 mins 5m — VIEW CT-OV-120 Roasted Cabbage Steaks (1-inch Thick Wedges)
Green or red cabbage sliced into 1-inch cross-sections, brushed with olive oil and garlic salt
fresh 425°F (218°C) 24–30 mins 15m — VIEW CT-OV-121 Roasted Sweet Potato Cubes (1-inch)
Peeled sweet potatoes cut into 1-inch uniform cubes, tossed with avocado oil and kosher salt
fresh 400°F (204°C) 25–32 mins 15m — VIEW CT-OV-122 Roasted Asparagus Spears (Medium Thickness)
Fresh asparagus spears with woody ends snapped off, rolled in extra virgin olive oil and black pepper
fresh 425°F (218°C) 10–14 mins No Flip — VIEW CT-OV-123 Roasted Broccoli Florets
Fresh raw broccoli florets cut into 1.5-inch pieces, thoroughly dried and tossed with olive oil and sea salt
fresh 425°F (218°C) 18–23 mins 12m — VIEW CT-OV-124 Roasted Cauliflower Florets
Fresh cauliflower cut into flat-sided 1.5-inch florets, tossed with oil, garlic powder, and salt
fresh 425°F (218°C) 22–28 mins 14m — VIEW CT-OV-125 Roasted Zucchini Half-Moons
Medium zucchini halved lengthwise and sliced into 1/2-inch half-moons, tossed in olive oil
fresh 425°F (218°C) 15–19 mins 10m — VIEW CT-OV-126 Spaghetti Squash (Halved)
Spaghetti squash halved lengthwise, seeds scooped out, brushed with olive oil and placed cut-side down
fresh 400°F (204°C) 38–45 mins No Flip — VIEW CT-OV-127 French Onion Soup (Slow-Caramelized Onion Base)
3 lb yellow onions thinly sliced, tossed with butter and salt in covered 5-quart Dutch oven
fresh 375°F (191°C) 50–65 mins 30m — VIEW CT-OV-128 Macaroni and Cheese (3-Cheese, 4-Minute Pressure Cook)
Cooked elbow macaroni folded in sharp cheddar and gruyere mornay, topped with buttered panko in casserole
fresh 375°F (191°C) 22–28 mins No Flip — VIEW CT-OV-129 Breaded Chicken Cutlets (Pan-Fried / Milanese)
Pounded 1/2-inch chicken cutlets breaded in seasoned panko breadcrumbs, arranged on elevated wire rack
fresh 425°F (218°C) 14–18 mins 9m 165°F (74°C) VIEW