Saturday, October 17, 2009


1 whole chicken (3½-4 pounds)
1 tablespoon olive oil


1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves

1. Lightly oil large casserole dish. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil.

2. For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165 F 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).

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