Friday, September 9, 2011
Roasted Chicken - In Less Than 30 Minutes
If you've read this blog a bit -- you know I LOVE my Pampered Chef Deep Covered Baker! That is because I can cook in the microwave with it in a fraction of the time that it takes something in the oven, it doesn't heat up my kitchen like the oven does -- and it doesn't dry out the food like most microwave recipes do. Wednesday night the chicken I bought at Aldi was finally thawed enough for cooking.
So, I brushed it with a bit of olive oil, sprinkled it with seasoning and popped it in the microwave in my Deep Covered Baker for 28 minutes. (The recipe says 30, but my microwave tends to cook stuff a bit fast). While that was cooking, I prepared the rest of dinner and cleaned up the kitchen.
After it was done that ws the juiciest, most tender chicken I've ever made. It was awesome! We had that with rice and green beans for dinner -- and then I pulled the rest of the chicken from the bone and froze it in meal sized portions for later use.
Usually, I place the chicken on top of onion wedges because I like the extra flavor they add and it keeps the bottom of the chicken out of the run off grease. But I forgot to use them this time. No worries though, it was perfect! And since I'd had time to clean up most of the mess while it was cooking, there was very little cleanup required after dinner. How's that for a quick worknight dinner in minutes?