Microwave Roast Chicken

This is one of those recipes I have had sitting around for a long time and never got around to trying. I was not convinced that a chicken would actually roast in a microwave and thought it might turn out to be a waste of time.

I was pleasantly surprised. So were a few people at the cooking school. The chicken was quick to assemble with just a few ingredients, cooked much faster than in a conventional oven and turned out moist with slightly crispy skin. Definitely a recipe to keep in mind for a weeknight meal.

My chicken weighed 3.75 pounds and cooked for 34 minutes at full power in a 1100 watt microwave oven.


Microwave Roast Chicken

One 3-4 pound roasting chicken, gizzards removed, rinsed
1 tablespoon butter, sliced
1 lemon
3-4 cloves garlic, peeled and sliced
1 small bunch parsley, washed & trimmed
Paul Prudhomme Poultry Magic Spice Mix

Pat chicken dry with paper towels. Place butter under skin of chicken breast. Squeeze lemon juice over bird and rub with cut side of garlic cloves. Stuff lemon, garlic, and parsley inside cavity of bird. Sprinkle Prudhomme Poultry Magic evenly over chicken. Place in a microwave safe casserole or glass bowl and wrap tightly with plastic wrap. Do not vent plastic wrap.

Microwave at full power for 9 minutes per pound. Remove from microwave and carefully peel off plastic wrap. Allow chicken to rest about 10 minutes before slicing.

Serves 3-4.

Very simple ingredients

 

Butter under skin, stuffed, sprinkled with spice

 

Tightly wrapped with plastic wrap

 

After cooking 34 minutes, plastic wrap is still expanded

 

Roasted, browned and resting


Ready to slice and serve

Chicken with Prosciutto, Tomatoes and Sage

I like this chicken because it is light and filling at the same time. Fresh sage is important. Use the best tomatoes you can find - if you plan ahead, buy them a few days in advance and let them sit at room temperature to ripen fully. Enjoy!

Chicken with Prosciutto, Tomatoes and Sage

4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/2 cup chopped shallots
1 clove garlic, minced
2 Roma tomatoes, diced
3/4 cup dry white wine
1/2 cup prosciutto, cut into thin strips
2 tablespoons chopped fresh sage

Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and sauté until well browned and just cooked through, about 4-5 minutes per side. Transfer chicken to a plate and cover with foil to keep warm. Add shallots and garlic to the skillet; sauté 2-3 minutes, until softened. Add tomatoes, wine, prosciutto and sage to the skillet; stir well and bring to a boil. Return chicken to the skillet, reduce heat and simmer until sauce has thickened and chicken is heated through, about 5 minutes. Serves 4.

Ingredients for two servings

 

Chicken is well browned

 

Sauce is thickening while ingredients simmer

 

Served with roasted green beans and brown rice with wheat berries

 

Tropical Baked Chicken

Perfect for spring and summer, this easy dish combines the tropical flavors of pineapple, lime, rum and coconut. Look for the small cans of pineapple and limeade - no measuring required.

Tropical Baked Chicken

4 boneless, skinless chicken breasts - about 1 1/2 pounds
8 ounces crushed pineapple with juice
6 ounces frozen limeade, thawed
1/4 cup dark rum
1/8 teaspoon 5-spice powder
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons flaked coconut

Preheat oven to 375°. Grease an 8 x 11-inch baking dish.

Combine pineapple with juice, limeade, rum and 5-spice powder in a medium bowl.

Combine flour, salt and pepper in a shallow dish and mix well. Dip chicken breasts in flour mixture, coating well.

Heat butter in a large skillet over medium heat, add chicken and saute until well browned and just cooked through, 4-5 minutes per side. Transfer chicken to prepared baking dish, spoon pineaple mixture evenly over chicken and top with coconut. Bake, uncovered, for 25-35 minutes, until hot throughout and sauce is bubbling and has thickened. Serve chicken over rice, topped with sauce. Serves 4.

Chicken coated with flour

 

Well browned after 5 minutes in the skillet

 

Ready to bake

 

Sauce has thickened, coconut is toasted

 

Served over brown rice

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

This recipe is quick and easy enough to make after work. The lemon and thyme compliment each other well - also try it with fresh rosemary or oregano. I made this with chicken thighs, trimmed of excess fat. Serve this with the lemon slices from the pan over rice to absorb the delicious sauce.

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)

Preheat oven to 450°. Grease a 9x13-inch baking dish.

Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.

Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.


Chicken is ready to bake

 

Ready to serve!

 

New Year, New Job, New Blog

Happy New Year!

Welcome to the blog for The Cooking School at Jungle Jim's International Market. Today is my first official day as the new director of the school. When we took a break from classes over the holidays, Jungle (Jim) decided to paint the cooking school. The paint job took on a life of it's own and quickly became somewhat of a remodeling effort. We have a busy week planned - I have hands-on classes Tuesday, Wednesday and Thursday. I am starting to be a bit concerned about how things will look 24 hours from now for class!



It's cold, windy and snowing a bit today...a perfect night to roast a chicken for dinner. I like this recipe because it's quick enough to make after work and everything cooks in one skillet for easier clean up.

Cast Iron Skillet Roast Chicken

4-5 medium Yukon gold or red potatoes, sliced 1/2-inch thick
4-5 large carrots, peeled, sliced 1/2-inch thick
One 2 to 4-pound chicken
salt and pepper



Preheat the oven to 450°. Place potatoes and carrots in a single layer in a well seasoned 12-inch cast iron skillet.

Remove giblets from the chicken, rinse and dry it very well with paper towels, inside and out. Salt and pepper the cavity, then tie the legs. Sprinkle the chicken generously with salt and pepper. Place the chicken on top of the potatoes and carrots in the cast iron skillet.



Place the skillet in the oven and roast 50-65 minutes, without basting, until the temperature of the breast reaches 165°. Remove from oven, baste the chicken with the pan juices and let it rest for 15 minutes. Cut into pieces and serve with potatoes and carrots. Serves 2-4.



Follow us or stop by often for new recipes, class information and other tidbits that we hope will interest you. 2010 promises to be a good year!

Bon Appétit!