Recipe : 30-minute Chicken

I visited a Pampered Chef meeting with my friend Kathy were they were testing/sharing some new party recipes for the coming catalog season.  If you have a Deep Covered Baker, this recipe is for you.  If you don't, call Kathy!!

This recipe is super easy and adapted from this recipe.

You will need :

1 whole chicken, 5 - 6 lbs with giblets and anything else inside removed
Olive oil
Salt and pepper
Seasoning of your choice, if you wish
Kitchen twine
Deep Covered Baker
Microwave
Pocket Thermometer

Make sure everything is removed from the inside of your chicken.

Spray the inside of your Deep Covered Baker with a non-stick spray.

Truss your chicken.  Watch Martha do it here, if you don't know how.

Smear the whole chicken with some olive oil all over.  Sprinkle with salt and pepper to taste. Add seasonings if you want, at this time.

Place chicken in DCB and cooked, uncovered, for 25 - 30 minutes or until an instant read thermometer reads 165 degrees in thickest part of breast and juices run clear*.  

Remove from microwave and cover with lid.  Let rest for 10 minutes.

Cut and serve.


SO good!  And so easy!

Notes :
*I cooked the bird for 25 minutes and checked with a meat thermometer.  The legs were done, so I cut both legs and both wings off then returned the carcass to the microwave to cook for 5 minutes more.

Perfect!