How to Microwave a Whole Chicken |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One Sunday I thawed a whole roaster chicken for dinner but got caught up in my afternoon activities and got home with only an hour to get the thing cooked. A quick google search proved that you can, indeed, quickly cook a whole chicken in the microwave. I have done this twice now, and in all honesty it yields more tender and juicy chicken than when I roast them in the oven LOL. Another added bonus is that the skin is removed (it gets gooey, I'm told) so the fat/cholesterol is significantly reduced. Give it a try-you may have found a new item for your gotta get dinner done quickly toolbox! Also, feel free to change up the spices based on your mood!! Ingredients:
3 1/2 lbs chicken |
1 tablespoon kosher salt |
1/2 teaspoon black pepper (or more to taste) |
1/4 teaspoon thyme (to taste) |
1/4 teaspoon sage (to taste) |
1/2 teaspoon rosemary (to taste) |
1 onion, quartered |
Directions:
1. Using kitchen shears or a sharp knife, remove most of the skin from the chicken. This is easier than it sounds, especially with scissors.
2. Place chicken breast side up in a microwavable pan (Pyrex is great).
3. Mix salt and spices and rub all over the outer surfaces of the chicken.
4. Place onion inside cavity (be sure to remove the gizzard bag first!).
5. Set microwave power on 70% (or medium high).
6. Microwave for about 10 minutes per pound, so 35 minutes for a 3.5 lb bird, 50 minutes for a 5 lb-er, etc.
7. Let stand for 10 minutes before cutting, then enjoy! Do make sure the breast meat closest to the bone is cooked; the legs will be done before the center.
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