Chicken and Vegetable Roast (microwave)
rec.food.cooking/Bunny Blue Eyes/1989

3 to 4 leg quarters (or similar portion)
2 large potatoes, quartered lengthwise
2 large carrots cut into thick strips
4-6 small onions, halved
spices to taste: I prefer powdered cayenne, lemon juice, black pepper and
thyme

Arrange chicken along the edges of a microwave baking dish. Heap the veggies in the middle of the chicken; sprinkle with spices.

Cover and microwave on 100% (HIGH) for 12-15 minutes or until the juice runs clear when you pierce the thickest part of the thighs.