Recipe: Crispy Roast Chicken (in 30 minutes using microwave and oven)

CRISPY ROAST CHICKEN

"Roast chicken in half an hour - what could be easier? My students love it! Combination cooking produces the best of both worlds, juicy inside, crispy outside. Chicken can be whole or cut up. If you have your own favorite seasonings, feel free to substitute them."

1 (3 to 3 1/2 lb.) chicken
2 tablespoons teriyaki or soya sauce
1 or 2 cloves garlic, crushed
Paprika
Roasted potatoes or rice pilaf (optional, for serving)

Wash chicken and pat dry. Rub with teriyaki or soya sauce, garlic and paprika. If whole, place chicken on a micro-safe roasting rack in an oblong Pyrex casserole. If chicken is in pieces, arrange skin-side down directly in the casserole. Place thicker, meatier parts towards the outside edge of the dish.

Microwave uncovered on HIGH for 15 to 18 minutes, allowing 5 minutes per lb. Turn chicken over or re-arrange pieces at half time. Shield wing tips and ends of drumsticks with aluminum foil if they are overcooking.

Meanwhile, preheat conventional oven to 425 degrees F.

Baste chicken with drippings, remove rack and discard foil. Immediately place chicken in preheated oven and bake uncovered at 425 degrees F. for 15 minutes, until golden and crispy, basting occasionally.

Serve with roasted potatoes or rice pilaf, if desired.*

COOKING TIPS:
When roasting a whole chicken, shield wings and ends of drumsticks with foil "mittens and booties" at half time to protect them from overcooking in the microwave. Remove when transferring chicken to the conventional oven.

You can use a lower oven temperature if you have more time, 350 degrees F for 1/2 hour. If oven is not preheated, cooking time will be slightly longer.

Freezes well.

*SIDE DISH SUGGESTIONS:
Potatoes can be peeled, quartered and microwaved with 2 tablespoons water in a covered casserole while the chicken is browning in the conventional oven. Four potatoes (about 1 1/2 lb.) will take 9 to 10 minutes on HIGH. Test for doneness with a sharp knife. Add potatoes to chicken and baste with gravy. Roast 5 to 10 minutes longer in the conventional oven, until browned.

If using Rice Pilaf as a side dish, microwave it while chicken is browning in the conventional oven.

Whole chicken can be stuffed with your favorite stuffing. Cooking time will be about the same. Stuffing must be 165 degrees F on meat thermometer or probe when chicken is done.

VARIATION - CONVECTION/MICROWAVE METHOD:
Prepare chicken as directed in Step 1. Place casserole on rack recommended by oven manufacturer and roast uncovered on COMBINATION CYCLE suitable for poultry. It will take 35 to 60 minutes, until golden brown. Time varies with different ovens. Turn chicken over halfway through cooking; baste occasionally.

Makes 3 to 4 servings
Adapted from source: MicroWays by Norene Gilletz