30 Minute Roasted Chicken

Okay, I admit, I was an unbeliever.

I had been told, repeatedly, how you can roast a chicken, in the microwave, in the Pampered Chef Deep Covered Baker and it would come out tender, juicy, (fill in the blank with favorite adjective) wonderful. There would be a cup full of broth in the bottom. You could put potatoes and carrots or other veg in the bottom. It would be fabulous!

Yeah. Riiiiiiight.

You and I both know, it would come out chicken jerky, not chicken juicy.I was a skeptic.

But on the other hand, I do have a deep covered baker. And I have yet to try a Pampered Chef recipe that didn’t work for me. What a dilemma.

It was one of those things where I really didn’t want to risk wasting a whole chicken, then what would we have for dinner?

But then the other night arrived with one guy sick, the other wasn’t hungry and I had a chicken thawed out. Hmm. It was an air-chilled organic chicken. A couple of weeks ago Whole Foods had them on sale at an incredible deal-I-could-not-refuse. (for 10 chickens I could not refuse.)

So this was it. Bite the bullet, take a chance, go-for-broke, etc, etc.

I followed directions carefully. I mixed 1 Tbsp. of flour with some paprika, salt, thyme, garlic powder and such. Spritzed oil on the chicken, then rubbed it with my paprika rub. The legs where already tied up so I just dropped it into the oiled deep covered baker, popped it into the microwave and let it rip for 30 minutes uncovered. (Which surprised me. I would have guessed you would have to cover it, but no.)

I needed it to get to 165 degrees.

The recipe called for a 3 1/2-4 lb chicken and I had a 4 1/2 one. So I added 5 minutes. When the timer dinged, I took it out, carefully and appraised the situation thus far.

IMG_3344 (800x598)

Hmm. There was some nice drippings in the bottom of the pan. Not all the broth I had heard about, but then most chickens are not the air-chilled type. Most store bought hens are the pre-brined “up to 5 or 6 or 7% solution” included. So it stands to reason they would be giving off more liquid. This hen looked pretty good. I basted it with the drippings and took her temperature. 165 right on the nose-er-beak. Now it was time to put the lid on and ignore it for 10 more minutes or until it reached 170. So in the meantime I made the asparagus and heated up leftover baked penne and cheese.

A little bit of flavorful drippings. If I had been making mashed potatoes I sure would have used this for gravy, in another pan of course, like the Rockcroc.
A little bit of flavorful drippings. If I had been making mashed potatoes I sure would have used this for gravy, in another pan of course, like the Rockcroc.

Ding! 10 minutes up.

It looked good. snifff. Smells great. I lifted it out of the baker and onto a cutting board. One of those juice catching boards would have come in handy, but I just didn’t have one.

Drum-roll please.

Okay, you probably guessed it worked out anyone, else why would I be posting about it?

Well, I am here to tell you, the meat did just fall off the bone. Paul and I stood over it and ‘tested’ it until there was only 1/2 of a chicken left! There was juiciness. There was incredible flavor, which we have come to expect from air-chilled chickens. There was tenderness.

So, it can be done. Roasted chicken-30 minutes give-or-take, done to  delicious perfection.

IMG_3345 (598x800)

Phew, thats done, what next?

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