Thirty-Minute Chicken

Name: Thirty-Minute Chicken
Yield: 4-6 servings
Ingredients: 1 olive oil; 1 all-purpose flour; 1 paprika; 1/2 garlic powder; 1/2 salt; 1/4 coarsely ground black pepper; 1/4 dried thyme leaves

This quick microwave method is a real time-saver, perfect for a weeknight meal or when a recipe calls for cooked chicken.

Ingredients

1 olive oil

1 all-purpose flour
1 paprika
1/2 garlic powder
1/2 salt
1/4 coarsely ground black pepper
1/4 dried thyme leaves

Directions

For chicken, lightly spray Deep Covered Baker with 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 using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef's Silicone Basting Brush.
For seasoning mixture, combine ingredients in (1-cup/250-mL) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
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 stand 10 minutes (temperature will rise to 170°F/77°C).