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Thirty Minute Chicken

1   whole chicken (3 1/2-4 lb/1.6-1.8 kg)
1   tbsp (15 mL) olive oil
Seasoning Mixture
1   tbsp (15 mL) all-purpose flour
1   tsp (5 mL) paprika
1/2   tsp (2 mL) garlic powder
1/2   tsp (2 mL) salt
1/4   tsp (1 mL) coarsely ground black pepper
1/4    tsp (1 mL) dried thyme leaves
  1. For chicken, lightly spray Deep Covered Baker with olive oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Brush chicken with oil.
  2. For seasoning mixture, combine ingredients; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.
  3. Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F/77°C). Carve chicken on Cutting Board-Large with Juice Wells.

Yield: 4-6 servings

Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g